1. Cut the cooked pumpkin into small pieces, put it in a mixing cup with milk, and puree it with a food processor;
2. Pour pumpkin puree into a basin, add yeast powder and stir evenly;
3. Pour in flour and mix well with pumpkin puree;
4. Add warm water, knead into a smooth dough, proof for 40 minutes;
5. Add soy sauce, pepper oil, thirteen chives, chopped green onion, minced ginger, sesame oil, and salt to the lean meat, and stir in one direction;
6. After proofing the dough, the internal structure is honey-like;
7. Sprinkle dry noodles on the panel, knead the proofed dough fully and then roll out a rectangular dough sheet;
8. Spread the meat evenly, leaving one side;
9. Roll up from the fleshy side, smear the closing piece with water and stick it firmly;
10. Cut into two pieces, close the mouth slightly at both ends to prevent the juice from flowing out, put it into the steamer, and heat it on low heat;
11. Turn the water in the pot to a boil and turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 2 minutes;
12. Just cut into small pieces from the pot.
Tips:When steaming in the pot, you can cut a few knives on the meat dragon, making it easier to steam.
