flour

5g

pumpkin

1g

leek

3g

eggs

5

auxiliary materials

salt

appropriate amount

onion

a small amount

.

2. Mix the dough with warm water and wake up for half an hour.

3. pumpkin, washed and peeled.

4. Beat 5 eggs.

5. Heat the oil pan, after breaking the eggs, spread them into the pan, and turn off the heat after the eggs are shaped.

6. Wash leeks.

7. Chop onion and ginger.

8. Slice pumpkin.

9. Put the spread eggs and onion ginger in a stainless steel seasoning basin.

1. add salt.

11. add chicken essence.

12. add pepper.

13. add sesame oil.

14. add pumpkin.

15. add leeks.

16. Don't mix the leek until the flour paste is cut.

17. When you wake up, pick up the medicine and roll the skin.

18. Then mix the stuffing evenly.

19. Wrap jiaozi and put it on the butterfly.

2. Boil in boiling water for 5 minutes.

Tips

Chinese chives are very soupy when they meet salt, so don't mix them in the stuffing just now, and then mix them after the dumpling skin is rolled, so that the packaged jiaozi won't be soupy or broken easily.