1. The shiitake mushrooms are soaked overnight in advance
2. After washing, squeeze out the water and chop into fine pieces
3. Put oil in the pan, fry the pork belly, add salt, soy sauce, chicken essence, and ginger to adjust the flavor
4. Add chopped shiitake mushrooms and stir-fry evenly and let cool for later use
5. Pumpkin slices
6. Steam in a steamer for ten minutes, then press it into puree with a spoon while it is hot
7. Add the pumpkin puree to the flour and stir evenly with chopsticks
8. Use your hands to make a moderately hard dough, cover it with wet gauze and relax for half an hour
9. Divide the loosened dough into even small doses, about 15g each
10. Roll into a dumpling skin with a thick middle and thin edges
11. Put the mushroom meat filling
12. Wrap all the dumplings one by one, this is the dragon body
13. The noodles for dragon claws should be slightly smaller, and fold the right side inward.
14. Fold in half
15. Repeat the left and right folds, leaving a little not to fold
16. Cut 4 knives in the remaining part
17. Tidy it up with your hands to make a dragon's claws. Do 4 in the same way, two larger and two smaller
18. Make another dragon tail
19. Put all the dumplings in a cage for fifteen minutes. Add water to the pot, put it in a basket when the water is boiled, and steam for about 15 minutes on medium-high heat
20. When steaming dumplings, use pumpkin to carve a dragon head
21. Take out the steamed dumplings and place them in a dragon shape. Use red beads (or dough) to make longan and dragon balls
Tips:1. Use pork belly to make the filling, the taste is better
2. After the pumpkin is steamed, press it into a puree while it is hot, add it to flour as appropriate, and form a dough with moderate hardness
3. After the steamed dumplings, do not open the lid, simmer for a few minutes before opening the lid and take it out
4. Dumpling fillings can be matched according to personal taste
