1, peeled gourd is inserted into silk, blanched and wrung dry to leave stuffing.

2. Pork is three points fat and seven points thin, twisted into stuffing, and then chopped green onion, Jiang Mo and cooking wine are added to remove the earthy smell of the meat. Then mix the meat stuffing with the gourd stuffing, add vegetable oil, add water several times, and stir in one direction.

3. The dumpling stuffing is ready, wrapped in jiaozi, steamed in a cage and boiled for 15 minutes.