Pumpkin and pork dumplings

Overview

The dumpling skin is soft and chewy, and the filling is neither greasy nor greasy, and has a delicate fragrance.

Tender pumpkin, set aside.
Wash the tender pumpkin, shred it, stew it into pieces and set aside.
Pork filling, set aside.
Put the chopped pumpkin and meat filling into a basin, add appropriate amount of salt, a little light soy sauce, dark soy sauce and chicken essence, and stir evenly.
Let the dough rise for 20 minutes, then knead it into a smooth dough.
Shape into long strips.
Cut into evenly sized pieces.
Roll out the dumpling wrappers into evenly sized pieces.
Wrap in fillings.
Wrapped dumplings.
Put an appropriate amount of water in the pot. After the water boils, add the dumplings directly. After boiling, add cold water. After boiling again, add cold water. Add cold water three times in total.
Just cook it.
Transfer to a bowl and serve.
The dumpling skin is soft and chewy.
The stuffing is fragrant.