1. Prepare the winter melon, peel and remove the flesh, use a grating tool to grate the winter melon into thin strips, marinate with salt for a while, wring out the water and set aside.

2. Pork or mutton. I personally think mutton is fresher. Marinate it with minced ginger to remove the fishy smell. After ten minutes, add an appropriate amount of cooking wine, light soy sauce, pepper and salt and stir clockwise evenly. Keep adding water during the mixing process to allow the water to be absorbed as much as possible, so that the meat filling will be soft and tender.

3. Mix the prepared winter melon and meat filling together, add vegetable oil and sesame oil, mix thoroughly, and the filling is ready.

4. Knead the noodles. If you eat steamed dumplings or pot stickers, they will be softer, and if you cook them, they will be harder (it is best to complete this step in advance, because the noodles need to wake up for half an hour before they are ready to use).

5. Okay, the dumplings are opened~~

ps: Be sure to squeeze out the water from the winter melon, otherwise the dumplings will leak easily