Ingredients

Pumpkin 200g

Flour 300g

Pork 200g

Leeks 150g

Peanut Oil 25ml

Soya Sauce 10ml

Soya Sauce 10ml

Sweet Noodle Sauce 25g

Salt 3g

Chicken essence 2g

Cooking wine 10ml

Scallion moderate

Ginger moderate

Scallion flavor

Frying process

Three quarters of an hour Consumption time

Unknown Difficulty

1

Cut pumpkin into small pieces and microwave on high heat for 6 minutes. Remove and make pumpkin puree.

2

Put the flour in a bowl, add the pumpkin puree and mix to form a slightly soft hot noodle, and leave it for 20 minutes.

3

Place the dough on a lightly floured board and knead a little.

4

Dice the pork finely.

5

Wash the leeks.

6

Chop leeks, chopped green onion and ginger into the meat mixture.

7

Add 25 ml of peanut oil, 25 grams of sweet noodle sauce, 10 ml of soy sauce, 10 ml of dark soy sauce, 3 grams of salt 10 ml of cooking wine, 2 grams of chicken broth, green onion, ginger and mix well.

8

Roll the dough into long strips.

9

Cut into 12g pieces.

10

Roll out the dough into a thin skin, put the filling on it and wrap it into a bun.

11

Shape into lace as you like.

12

Put a little oil in a wok and put the box into the wok when it's 50 percent hot.

13

Fry on low heat. Once set, turn over and fry the other side.

14

Fry until both sides are golden brown and remove from the pan.

15

Serve on a plate.