1. Flour, salt and water are mixed and kneaded evenly to form smooth and soft dough, and covered loosely.

2. Chop the pork into stuffing, add Jiang Mo, cooking wine, light soy sauce, pepper (and also add appropriate amount of spiced powder), pour a little water, and mix well until it is smooth and not dry, add 1.5 tbsp oil, mix well and marinate for 20 minutes.

3. Cut the hanging melon, remove the pulp, peel it, rub it into silk, squeeze off the water with gauze, don't squeeze it too dry, and then shred the hanging melon.

4. Wash leeks and chop them. Chop shallots

5. Pour the gourd, leek and chopped onion into the meat stuffing, add the salt, the remaining oil and sesame oil, and mix well to make dumpling stuffing.

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

7. Wrap in stuffing and squeeze into jiaozi shape. Pack all in turn

8. Boil enough water in the pot, put it into jiaozi, pour a small bowl of cold water into the pot after jiaozi floats and boils, then pour another bowl after boiling, and always pour three small bowls of water. Finally, jiaozi can take it out.