1. The wheat flour and dough are awake.
2. Peel the headless shrimp, pick out the shrimp thread, and return it to the knife.
3. Scrape off the skin of the Japanese gourd, remove the flesh, and crush it. Sprinkle a little salt, stir evenly and marinate for about 10 minutes, squeeze out the water after the water inside.
4. Add oil to the shrimp, soy sauce, monosodium glutamate, and chopped green onion and ginger and mix thoroughly.
5. Put the Japanese squash with the prepared shrimp, add salt and sesame oil.
6. Mix evenly into dumpling fillings.
7. The noodles are made into even-sized noodles, and then the noodles are rolled into a circle to form a dumpling wrapper.
8. Put the filling in the middle of the dumpling wrapper.
9. Close the front and back of the dumpling wrapper and squeeze it from one end until it is tight.
10. Add water to a boil in the pot, and boil the dumplings in the pot.
11. Cook and fish out and enjoy.
Tips:1. To cook dumplings, the soup should be wide. You can also add a little salt to the water.
2. The melon and shrimp fillings are relatively cooked, add cold water once or twice after boiling.
