The ingredients are as follows: appropriate amount of water, pumpkin puree 120g, Malantou 300g, pork stuffing 300g, jiaozi powder 330g, a little onion ginger, a little chicken powder, appropriate amount of cooking wine, 2 tsps of salt, and cooking oil 1 tsp.

The specific methods are as follows: preparing food materials, steaming pumpkins in advance and pressing them into pumpkin puree for later use, pouring the pumpkin puree into flour, adding clear water, kneading into dough, and covering it for 30-40 minutes. Now, preparing stuffing: soaking the picked Malantou in clear water 10 minute and then washing; Boil water in a pot, add a little salt and cooking oil, then pour in the washed Malanton, blanch for discoloration, take out, squeeze out the water, put it on a chopping board, cut it a few times at will, mince it in a blender, wash the front legs and mince it in a blender; In fact, it is to stir the minced meat and Malantou when soaking Malantou. Put minced meat and Malantou into a large bowl, add seasoning such as salt, cooking wine, chicken powder and cooking oil, and stir evenly in one direction for later use. I like to add some soy sauce in heavy colors, sprinkle some dry powder on the mat, take out the baked dough, knead it repeatedly until it is smooth after exhaustion, and cut it in half. Rub one part into long strips and cover the other part with a lid. After cutting into preparations with uniform size, roll them into slightly thick disks with a rolling pin, add appropriate amount of Malantou pork stuffing, and wrap them into jiaozi you like, waiting to wrap jiaozi. Sprinkle a little salt and mix well, then put it in jiaozi, then push it around with a colander to prevent it from sticking together, cover it with fire, boil it, and then add cold water to stir. At this time, open the lid and cook. Stir in cold water for three times. When the jiaozi floats completely and the surface jiaozi is completely cooked, remove it and put it on the plate!