1. Put the steamed pumpkin into the flour (the flour and pumpkin increase or decrease according to the household population)
2. Knead the pumpkin noodles with an appropriate amount of water to form a smooth dough, set aside to wake up for a while
3. Add a little water to the lamb stuffing to make the glue in one direction with your hands (I used a household meat grinder outside, and I felt that the taste was not as delicious as I did. It is recommended to chop the stuffing at home with a knife), add appropriate amount of cooking wine, black pepper, and salt , Chicken essence, minced ginger, five-spice powder, soy sauce, continue to stir well and set aside (the amount of seasoning depends on the amount of meat filling, add more black pepper)
4. Wash and chop the cabbage for later use (without blanching)
5. Put the processed lamb stuffing into the cabbage and add a little peanut oil, mix well and set aside
6. Roll the awake noodles into a long strip with a rolling pin
7. Sprinkle the rolled noodles with dry flour (to prevent the dumpling skins from sticking together), fold and press out the dumpling skins with a dumpling skin cutter
8. Set aside the pressed dumpling skins for later use
9. Take a piece of dumpling skin and wrap it in the processed lamb stuffing
10. Put the dumplings aside to air
11. Put water in a pot to boil, add dumplings and cook. Boil until the water boils again, add a little cold water, boil again, and add cold water again. Repeat this three times, the dumplings will rise and they can be out of the pot
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