Pumpkin, egg and shrimp dumplings

Ingredients

Main ingredients: half a pumpkin, some dumpling skins, 2 eggs

Accessories: 100 grams of fungus (water-made), 30 grams of shrimp skin, appropriate amount of salt, 1 gram of white pepper, 2 tablespoons of scallion oil, appropriate amount of five-spice powder

How to make pumpkin egg and shrimp dumplings:

1. Peel and remove the seeds from the pumpkin, grate it into thin strips with a grater, sprinkle in a little salt and mix well, let it simmer for 5 minutes

2. Squeeze out the water with your hands, chop it into pieces with a knife and use the green onions. Mix the oil and set aside (this will prevent the pumpkin filling from becoming watery again)

3. Chop the soaked fungus

4. Add salt and white pepper to the eggs and beat them thoroughly

p>

5. Heat the oil in the wok, pour in the egg liquid and fry into pieces

6. Pour in the rinsed shrimp skin and stir-fry into pieces. Turn off the heat

7. Pumpkin chopped Add chopped eggs, chopped fungus, five-spice powder, white pepper, and scallion oil and mix well to form a filling

8. Squeeze the four sides of the purchased dumpling wrapper slightly thinner

9. Fill Add an appropriate amount of filling

10. Pinch the edges of the dumpling tightly (spread a little water around the dumpling skin to make the edges stick more firmly)

11. Hold it between the index finger and thumb of your left hand Use the left dumpling wrapper and the right index finger and thumb of your right hand to hold the right dumpling wrapper together and squeeze the dumpling slightly toward the center

12. Add water to the pot and bring to a boil, add the dumplings and cook until ready to eat

13. Finished pumpkin, egg and shrimp dumplings

Cooking tips

1. Don’t squeeze the pumpkin too dry, so that it will taste tender.

2. Mix the chopped pumpkin with scallion oil to prevent the pumpkin from coming out of soup again.

3. Do not add salt when mixing the stuffing to avoid being too salty.