1. Knead flour + pumpkin puree + a little salt (1% of flour) into a soft and smooth dough, and let it relax for more than 30 minutes.

2. Chop the pork hind leg into minced meat, add chopped green onion and ginger, a little pepper, and appropriate amount of soy sauce, mix well, then pour in the oil, mix well, and "raise" (marinate) for 20 minutes.

3. Soak shrimp in fresh yellow wine until bloated (1 hour or more).

4. Wash cabbage seedlings, blanch in a pot of boiling water for two minutes, fish out and immerse in cold water. After cooling, fished out and drained, cut into pieces, leeks washed, cut into pieces.

5. Remove the shrimp, cut into small pieces.

6. Pour the minced cabbage, minced leeks, minced shrimp into the meat mixture, add sesame oil, salt, monosodium glutamate, mix well into the filling.

7. Knead the dough into strips, cut evenly into small pieces, and roll into round dumpling skins.

8. Take a piece of dumpling skin, wrap it with the appropriate amount of filling and fold it into a semicircle.

9. Bend the edges of the dumpling toward the center, then pinch the corners of the ends tightly to form a yumbo shape.

10. Boil enough water in a pot to cover the dumplings, pour them in, and swirl them along the edge of the pot. When the dumplings come up, pour a small bowl of cool water over them, cover the pot, bring it back to a boil, then pour a small bowl of cool water over them, and pour three small bowls of cool water over them in one ****. Turn off the heat and remove from the pot when the dumplings have risen.