Supplementary Ingredients Moderate amount of oil Moderate amount of breadcrumbs

Steps

1. Peel the pumpkin and slice it thinly.

2. Steam the pumpkin in a pot over high heat for about 20 minutes, until fully cooked.

3. Prepare glutinous rice flour and red bean paste.

4. Put the steamed pumpkin (200g) into a large bowl.

5. Add glutinous rice flour in small portions (the moisture of the steamed pumpkin varies, add glutinous rice flour as appropriate) until a dough is kneaded.

6. Knead into a smooth dough.

7. Take out the dough and weigh it.

8. Divide the glutinous rice flour dough into 9 equal parts, and the red bean filling into 9 equal parts.

9. Take out a small dough, press it flat and put in a red bean filling.

10. Slowly close the mouth.

11. Knead and flatten again.

12. If you make all of them first and then fry them, you need to pay attention to the moisturizing to prevent the outer skin from cracking around the periphery.

13. Place in breadcrumbs and coat both sides with breadcrumbs.

14. Add oil to the pan, and when the oil is 6% hot, add the pumpkin pasta, and finish frying over medium-low heat.

15. Fry one side, turn over and fry the other side, until both sides are golden brown and the center is bulging, then it is cooked through.