Pumpkin dumplings

1. Steaming pumpkin over water

2. After cooling down, knead it with flour. It's still very wet at this time, but it's okay. Then add some more flour

3. Divide the dough into small pieces and knead them, then wrap them in powder to prevent sticking. After kneading them into long strips, cut them into small pieces of similar size

4. When processing meat, choose lean and fat meat

5. Relatively lazy, no hand chopping of meat, hand chopping is more fragrant

Carrots are also stirred in a blender

7. Put carrots, meat, and ginger together, and add an appropriate amount of salt

8. No monosodium glutamate was added, but some extremely fresh flavors were added

9. Chop the scallions and add them. I also added an egg to increase the stickiness

10. We also added a bowl of homemade bone soup to increase the broth. The resulting dumplings are tender and have a crispy texture, but be careful not to scald your mouth

11. Add soup and stir in the same direction until the soup is absorbed

I forgot to take a picture of the dumplings. I just realized that I missed them, but the process is very clear. The finished product is cooked and ready to eat. This time, the taste is just right. The dumplings filled with big bone soup are full of soup, and every bite is satisfying