Pumpkin and pork filled dumplings

1. Tender pumpkin, set aside.

2. Wash and shred the tender pumpkin, simmer until crushed, set aside.

3. Pork filling, set aside.

4. Put crushed pumpkin and meat filling into a bowl and add an appropriate amount of salt, a little light soy sauce, dark soy sauce, and chicken essence to season. Stir well.

5. Wake up for 20 minutes and knead into a smooth dough.

6. Rub into long strips.

7. Cut into evenly sized small tablets.

8. Roll the dumpling skin into evenly sized pieces.

9. Wrap in the filling.

10. Wrapped dumplings.

11. Put an appropriate amount of water in the pot. After the water boils, put the dumplings directly in. After boiling, add cold water. After boiling again, add cold water. Add cold water three times in total.

12. Cook well.

13. Put into a bowl and eat immediately.

14. Dumpling skin is soft and elastic.

15. The filling is fragrant.