How to make homemade pumpkin dumpling wrappers:

1. Add flour and salt to a large container, add pumpkin puree and some cold water.

2. Knead the dough with your hands into a moderately smooth dough, adding an appropriate amount of cold water while kneading as needed.

3. Knead the dough until it is smooth and soft (the so-called three lights: surface light, basin light, and hand light). Cover with a clean kitchen cloth or plastic wrap to moisturize, and rest for about half an hour.

4. Wash the zucchini and cut into thin strips including the skin.

Prepare minced ginger and minced garlic. (When beef is used as filling, more ground ginger will be used than usual to enhance the flavor and remove the fishy smell.)

5. All ingredients for beef and zucchini fried dumplings: ground beef, zucchini and seasonings are placed together. in the container. Mix well to form filling.

6. The ground beef here is not beaten with water (commonly known as water-beating), so the filling without water is neither thin nor rotten, and you can eat minced meat, and the meat aroma is also very strong.

7. Divide the risen dough into equal-sized pieces on a floured work surface, use a rolling pin to roll into dumpling wrappers, and add fillings.

8. Heat a little oil in a pan, stick the dumplings on them, and fry slowly over medium heat until the bottom of the dumplings is slightly colored. Add water to about two-thirds of the height of the dumplings. Cover the pot and simmer until the water dries up, then take it out of the pot.

9. Sprinkle a little black sesame seeds and prepare a little sesame oil chili sauce, and you will have a rich plate of pasta.