Dumpling skin material: a small piece of pumpkin, 2 bowls of flour, 3 tablespoons of water, dumpling stuffing material, 4 mushrooms, a small piece of carrot, 200 grams of semi-fat pork, salt, soy sauce, pepper, cornflour, sesame oil and a little pepper vinegar.

working methods

1. Peel the pumpkin, slice it, steam it, and press it into mud.

2. Put the flour into a large bowl, add some salt, add pumpkin puree, add water, mix all the ingredients and knead into a smooth dough. Wake up for 20-30 minutes.

3. Dice pork, chop into minced meat, soak mushrooms until soft, and dice carrots. Put these three things in a bowl, add salt, soy sauce, pepper, corn flour and a little sesame oil, and then stir them clockwise to make dumpling stuffing.

4. After the meat stuffing is done and the noodles wake up, divide the dough into several portions, knead each portion into strips, and then cut into small portions. After each dose is rounded and flattened, it is rolled into a round dumpling skin.

5. Put the meat stuffing in the middle of the dumpling skin, then fold it in half, and then knead it into the shape of an ingot in turn.

6. After the water is boiled, put some salt, put the prepared jiaozi into the pot, cover the pot, add some cold water after boiling, and repeat for three times. When all the jiaozi floats, it's almost ripe.

7. Pick up the cooked jiaozi and put it in a bowl. You can add broth or dip it in Chili vinegar.