1. Peel the pumpkin and steam it.
2. Three small glass bowls of self-raising powder.
3. Add cooked pumpkin, knead and knead, and form a smooth dough, wrap it in plastic wrap and let it grow quietly.
4. Half a catty of beef tendon, take about half.
5. Rinse four pieces of Chinese cabbage.
6. Add a little black fungus and Chinese cabbage, cut into fine grains and set aside. Leave the condiments first, in case the water comes out too early.
7. The beef tendon is finely diced.
8. While chop, add a spoonful of cooking wine and a little black pepper.
9. Sprinkle an appropriate amount of spicy powder.
10. After chopped, mix with fungus and white cabbage, add a teaspoon of salt and mix well.
11. After about an hour, the dough was ready. Divide into individual doses.
12. Use a rolling pin to roll it into a thick and thin skin in the middle.
13. Put a spoonful of stuffing on it and wrap it into a bun.
14. Put it in the steamer rack and leave it for a while. (Padded with moistened gauze)
15. About 15 minutes after the high fire starts to steam, turn off the heat, and it will be out of the pot three minutes later.
Tips:1. The cabbage must be minced without seasonings to prevent the water from coming out too early.
2. It should be better if you add the broth to the refrigerator for a while.
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