1. Heat the flour and water to form a smooth dough, cover with a damp cloth and let it grow for 30 minutes.
2. When sowing the noodles, prepare the meat filling, chop the pork into minced meat, rub the tender pumpkin into shreds with a grater, then chop, chop the chives, add a little salt, cooking wine, sugar and sesame oil and mix well.
3. Roll the dough made into long strips and cut into small pieces.
4. Press flat.
5. Roll out into thin dough slices and make a cut in the middle.
6. Spread the meat evenly on the dough, and start to fold at 1/4.
7. Roll out the folded noodles thinly with your hands or dumpling sticks. Today, the surrounding dough is not sealed, and I feel that the dough should be tightened next time.
8. Heat oil in a pan, put the prepared meatloaf on medium heat.
9. Turn it over and bake it until golden on both sides and the meatloaf is well cooked.
10. Eat whole or cut into pieces. The browned and crispy skin is wrapped in thick meat. It exudes the fragrance of minced meat and green onions and the sweetness of pumpkin. It is very delicious.
