1. Put flour and water in a basin and mix into a smooth dough for later use.
2. Peel and remove the flesh of white winter squash. After washing, use a grater to cut into filaments, add a spoonful of salt, mix well, and chop into fine dices.
3. Put the diced winter squash into a fine gauze cloth and pinch the moisture in it.
4. Put oil in the pan, heat up, pour in the eggs, and fry them into broken eggs.
5. Put the winter squash, chopped eggs, chopped fungus, chopped green onion and ginger into the pot.
6. Add appropriate amount of vegetable oil, five-spice powder, salt, and soy sauce.
7. Stir evenly, and make into winter squash filling.
8. Roll out the dough into a paste, and pack an appropriate amount of winter squash filling.
9. Pinch into ingot-shaped dumplings.
10. Lay out the cage cloth on the small cage and put the dumplings in the cage.
11. Put an appropriate amount of water in the pot and put the basket on the grate.
12. Cover and steam. After the water is boiled, steam for 10 minutes.
