1. Peel the pumpkin and wash it.
2. Cut the pumpkin into slightly thicker slices with a knife and steam in a pan under cold water for 10 minutes.
3. Add flour to the pumpkin and form a dough. Wrap it in plastic wrap and let it wake up at room temperature for about 30 minutes.
4. The preparation of the filling: soak the roasted bran in cold water for 2 hours, rinse and blanch it, and chop it for later use.
5. Fry the eggs and chop them into crumbles, set aside.
6. Peel the carrots, wash and blanch them, chop them, and set aside.
7. Wash the mushrooms, blanch them in water, chop them, and set aside.
8. Wash the lettuce balls, blanch them, chop them, and set aside.
9. Put the roasted bran, lettuce, eggs, mushrooms, and carrots in a basin, add salt, chicken essence, pepper, ginger froth, green onion froth, salad oil, and sesame oil, mix well to make dumpling fillings.
10. Knead the wake-up dough into a long strip to form a small agent, and use a rolling pin to roll it into a dumpling wrapper.
11. Wrap the fillings with dumpling wrappers and make them into the shape of ingots.
12. Now put the raw dumplings in a pot under cold water, and steam for 10 minutes after the water is boiled.
Tips:If you want the dumpling fillings to be chewy, you must put black fungus. I didn't put it because I didn't have it at home and I didn't want to go to the supermarket to buy it.
