1. Wash the pumpkin, peel it, cut into pieces and shred.
2.
Cut the shredded pumpkin a few more times with a knife, and then put it on a cotton cloth to squeeze out the water, otherwise a lot of water will be released from the filling, and do not throw away the squeezed water. Wait until the dough is used.
Put the squeezed pumpkin into a bowl and set aside.
3.
Add flour to the squeezed pumpkin juice and noodles according to the amount of water, and stir. Generally, the noodles will become flocculent and harder. If you want to be soft, add more water. After the noodles are reconciled, wake up for later use.
The ratio of water to noodles is about 1:2.
4.
Chop the green onions and green onions, add them to the bowl with the pumpkin, add the pepper noodles, peanut oil, mix thoroughly, and then add an appropriate amount of salt.
I forgot to take photos of the mixed stuffing~
5. Divide the dough into several long strips, round them, then cut into tablets, and press.
6. You can open the package after rolling out the skin. Put more stuffing and press it down. If there is less stuffing, you can't eat it.
7. Wrap it up, ready to cook.
8.
After the water is boiled, sprinkle some salt or put in a piece of green onion, so that it will not stick. I prefer to put salt, and the dumpling soup will taste better when I drink it.
Because it is made with vegetarian fillings, the basic dumplings are ready when the noodles are cooked. They will be stuffy for a while after boiling, and they will be cooked after opening the lid.
9. It's out of the pot, and you can start with dumpling vinegar.
Tips:I use small pumpkins, the green-skinned ones, and the yellow-skinned ones are sweeter.
Pumpkin like pepper noodles and chopped green onion, you can put more in moderation.
