1, flour+pumpkin puree+a little salt, knead into soft and smooth dough, and relax for more than 30 minutes.

2. Chop the pork hind leg into meat stuffing, add minced onion and ginger, a little pepper, light soy sauce, stir well, then pour in oil, mix well and "keep" (marinate) for 20 minutes.

3. Soak dried shrimps in yellow wine until they swell.

4. Wash the Chinese cabbage seedlings, boil them in a boiling water pot for two minutes, take them out and soak them in cold water. After cooling, take them out and wipe off the water, cut them into small pieces, wash the leeks and cut them into pieces.

5. Take out the dried shrimps and cut them into small pieces.

6. Pour the minced Chinese cabbage, minced Chinese chives and minced shrimps into the meat stuffing, add sesame oil, salt and monosodium glutamate, and stir well to form the stuffing.

7. Knead the dough into long strips, cut it into several small doses evenly, and roll it into round dumpling wrappers.

8. Take a dumpling skin, wrap it in a proper amount of stuffing, and fold it in half and pinch it into a semicircle.

9. Bend the edge of the jiaozi to the middle, and then knead the corners at both ends into an ingot shape.

10, boil enough water in the pot, put it into jiaozi, and stir it along the edge of the pot. After jiaozi floats up, pour a small bowl of cold water, cover the lid, boil it again, and then pour a small bowl of cold water, * * * pour three small bowls of cold water. After jiaozi swells, turn off the fire and take out the pot.