1. Wash the pumpkin, cut into pieces and steamed
2. Mashed steamed pumpkin
3. Add flour
4. Add water, mix into a soft dough, and noodles for ten minutes. This time, the pumpkin has little moisture, especially on the noodles. Look, you can see a lot of small pumpkin particles on the good dough, and the taste is extraordinarily strong when you eat it.
5. Vermicelli soaked in cold water
6. Cut into small pieces
7. Wash the white radish and rub into filaments
8. Squeeze and dry, (leave the radish juice to make radish honey water)
9. Roughly chop the dried shredded radish with a knife
10. Rinse the dried shrimps several times and soak for a while to remove the salt
11. Drain the dried shrimp, cut into small pieces, don’t cut too much
12. Put shredded white radish, vermicelli, and diced shrimp in a container, add some green onion, ginger, light soy sauce, salt, thirteen spices, and cooked soybean oil
13. Stir well and serve as simmered wheat stuffing
14. Rub good dough into thin strips
15. Divide into small doses
16. Press again one by one
17. Roll into dumpling wrappers
18. Roll out the edges again, and try to roll out the lace. I did it for the first time, and the scallops were not in place.
19. Take a siu mai husk and put in some stuffing
20. Pinch the simmered wheat husks with the tiger’s mouth and shape them into a vase with a big belly
21. Arrange the lace slightly and extend it outward
22. The wrapped siu mai is placed on the oiled steaming curtain, each garnished with a grain of wolfberry, steamed on high heat, and steamed for ten minutes after the steam is cooked.
23. Finished product.
