Accessories: Shrimp skin (50g)

Seasoning: green onion (30g), ginger (10g), salt (8g), monosodium glutamate (3g), pepper (2g), cooking wine (10g), sesame oil (20g) and lard (refined) (50g) Production technology: 1 50g. Wash the onion and ginger. Cleaning pumpkin, peeling, removing roots, removing tops, cutting pulp, shredding, adding refined salt, mixing well, and squeezing out water; Wash shrimps and drain for later use.

2. Put the pumpkin and shrimp skin into the pot, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate, pepper, cooking wine, sesame oil and lard, and stir well to get the filling.

3. Knead flour with water into dough, simmer for about 65,438+0 hours, knead thoroughly, knead into long strips, divide into small doses weighing about 65,438+00 grams each, flatten them one by one, roll them into round dumpling skins with thin edges and slightly thick middle, wrap them with stuffing, and knead them into jiaozi blanks.

4. Pour the water into the pot, bring it to a boil, then disperse it into the jiaozi blank, gently push it at the bottom with a spoon to make the jiaozi rotate and cook for about 2 minutes. When jiaozi floats, cover the lid, simmer with boiling fire for four or five minutes, pour in a little cold water, then boil it and pour in cold water, and cook it until it is cooked in jiaozi, then remove it and put it on a plate.