350 grams of pork

Flour 5 10/0g

condiments

Half a pumpkin

Haimi 100g

2 carrots

Half a gram of onion

Ginger10g

3 tablespoons salt

Cooking wine 10g

Sesame oil 5g

step

1. Wash the pumpkin.

2. Cut into thin slices.

Soak dried seaweed.

4. Chop the meat and dry it.

5. shred carrots.

6. Squeeze the carrots and put them in a bowl. Don't throw them away. Add chopped dried seaweed, chopped onion, Jiang Mo, sesame oil, cooking wine, salt and pork stuffing, and stir well.

7.450g of flour is added with pumpkin puree.

8. Knead into dough and make noodles.

9. Divide into small doses and roll the skin.

10. Stir the stuffing and marinate for a quarter of an hour.

1 1. Take a dumpling wrapper and put the stuffing on it.

12. Fold!

13. Knead the pleats to the right and left.

14. Pinch 3 fold in turn.

15. The left side is the same as the right side, shaping the plate!

16.60g flour and squeezed carrot juice.

17. Squeeze the same medicine and roll the skin. Bao jiaozi.

18. Cook the pan into jiaozi, roll it for 3 times, and serve.