I've fallen in love with eating pumpkins recently, so let's have a plate of dumplings. It's easier to eat alone.

Ingredients:

Cooking steps:

1. Wash pumpkin, peel it, cut it into pieces and wipe it.

2. Cut the shredded pumpkin several times with a knife to make it more broken, and then put it on the cotton cloth to squeeze out the water, otherwise a lot of water will be produced after the stuffing is mixed, and the squeezed water should not be lost, so it can be used for flour mixing later. Put the squeezed pumpkin in a bowl for later use.

3. Extruded pumpkin juice flour, according to the amount of water, add flour and stir. Generally, it will be hard when it is flocculent. If it is soft, add some water. Wake up after the noodles are reconciled. The ratio of water to surface is about1:2. If it is not well handled, it can be weighed with a scale.

4. Chop the green onions and shallots, add them to a bowl filled with pumpkins, add pepper noodles and peanut oil, mix well, and then add the right amount of salt. I forgot to take a picture of the mixed stuffing ~

5. Divide the dough into several strips, round it, then cut it into pills and press it.

6. Roll out the leather and you can open the bag. Put more stuffing, put it away and press it. You can't eat without stuffing.

7. Wrap it up and get ready for the pot

8. Sprinkle some salt or put a piece of green onion after the water boils, so it won't stick. I prefer to put salt, and jiaozi soup will taste better later. Because it's vegetarian, it's basically cooked in jiaozi when the noodles are cooked. After boiling, it's stuffy for a while, and then it's cooked after opening the lid.

9. Out of the pot, you can start with jiaozi vinegar.

Small pumpkins are used, the green ones, and the yellow ones are sweeter.

Pumpkins like pepper noodles and chopped green onion, so you can put more in moderation.