1. Prepare the required materials. Chinese cabbage meat stuffing is what jiaozi left.

2. Cut the pumpkin, steam it, press it into mud, and let it cool slightly.

3. Take a small amount of flour, mix it with warm water and banlan essence, and knead it into a green dough with moderate hardness.

4. Mix the remaining flour with salt and yeast powder, then add pumpkin puree and appropriate amount of warm water to knead into yellow dough.

5. Knead the dough for 40 minutes and double its size.

6. Vent the two kinds of dough separately, roll out the green dough, and cut it into small triangles and small squares for later use (triangles are pig ears and rectangles are pig mouths).

7. Knead the cucumber dough evenly again and cut it into small pieces with a knife.

8. Take a roll of pork and cabbage stuffing.

9. Wrap it up and roll it up

10. Stick the pig's ears and mouth with some water, knead into two green dough balls for eyes, and point two small holes in the mouth with a toothpick.

1 1. Eat all the piglets in turn and wake up for another 30 minutes.

12. Steam in cold water 15 minutes, steam for 3 minutes.