First, mix the flour, take a basin, pour the flour into it, boil a pot of boiling water in advance, pour the boiling water into the flour, stir it clockwise with chopsticks while pouring, and it will be fine until there is no dry flour in the basin. When the flour is not hot enough, it will become smooth dough, and then cover it and wake it up for half an hour.

While waking up, we'll fix the dumpling stuffing. First, rinse the wax gourd, cut it in half, and peel it off with a peeler. If the peeler doesn't work well, you can directly cut it off slowly with a kitchen knife. Then, dig out the pulp of the wax gourd with a spoon, rinse it with clear water, cut it into pieces with a knife, cut it into strips, and finally cut it into diced wax gourd powder. Take a cage cloth to wrap the wax gourd powder and squeeze out the water inside, and put it in a basin. Then wash the pork and chop it into pieces with a knife.

Wash the onion and chop it into chopped green onion, wash and peel the ginger and chop it into Jiang Mo for later use, then put the chopped pork stuffing, chopped green onion and Jiang Mo into a basin, then add a spoonful of cooking oil, a proper amount of salt, a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of oil consumption, sprinkle a little chicken essence, drip sesame oil, then mix well with chopsticks, and stir in one direction for about five minutes to make the flavor of the seasoning permeate evenly.

The noodles are almost awake at this time. Sprinkle dry flour on the chopping board, take the noodles to the chopping board and knead them by hand for a while, and knead them into a big dough. Then knead them into long dough pieces, cut them into evenly sized preparations with a knife, flatten them by hand, roll them into thin dumpling wrappers with a rolling pin, put the stuffing of wax gourd and pork on the dumpling wrappers, knead them into jiaozi shapes by hand, and put them on the cover mat for later use.