Flour water pork stuffing colorful pumpkin onion ginger salad oil sesame oil soy sauce soy sauce chicken essence salt spiced powder

Step 1 add warm water to the flour to form a soft and smooth dough, cover it with a wet cloth and wake up for about an hour, and wait for the time to prepare the stuffing.

Step 2: Peel the colored pumpkin and cut it into large pieces with a knife, then rub it into filaments with an eraser. Add two spoonfuls of salt to kill the water in the pumpkin, and pumpkin juice will set it aside.

Step 3: Pour a little more salad oil into the pot than cooking, heat it and turn off the fire for later use.

Step 4: Add the pumpkin juice from step 2 to the meat stuffing, and add it bit by bit to make the meat stuffing "full". Stir in one direction, add soy sauce, soy sauce, chicken essence, pepper, five-spice powder and cooked oil cooled in step 3, and add salt according to the taste. When the pumpkin is killed, salt has been added. Finally, add onion, ginger and sesame oil and mix well.

Step 5: Knead the awakened dough into dough with smooth and elastic surface again, divide it into equal parts for use, and continue to cover it with wet cloth or plastic wrap for 10 minute.

Step 6: Take a pill, stick it into a dough sheet with a thick middle and thin sides, put stuffing in the middle, knead the dough like a steamed stuffed bun, and finally seal it.

Step 7: After each agent is filled with stuffing, the sealing face is down, slightly spread the thin noodles, and cover the dough for 5 minutes, so that the dough is softer.

Step 8 Gently flatten the dough into a circle with a rolling pin.

Step 9 Put a little oil in the pan after it is hot, add the bread, cover it and simmer.

In step 10, the process of using a rolling pin in step 8 can also be omitted. Put the bread into the pot and gently press it to a circle with your fingers.

Step 1 1 After one side is golden, add a little oil, turn it over, and both sides are evenly golden, and then take out the pot.