Wax gourd is sweet and delicious, full of water and high in nutrition. It is one of the most popular seasonal vegetables in autumn! Wax gourd is rich in protein, dietary fiber, protein, vitamins, calcium, phosphorus, iron and other nutrients. It is worth mentioning that wax gourd is the only fruit and vegetable with high fat content in melon vegetables. Eating wax gourd in autumn not only has the functions of moistening lung and removing fire, but also has the effects of promoting fluid production to quench thirst, invigorating spleen and appetizing, beauty beauty, moistening lung and clearing intestine, expelling toxin and slimming, and losing weight. Usually we eat wax gourd, which is usually fried in the sea or boiled in soup. In fact, steamed bread stuffed with wax gourd is also delicious! Below, the little chef will share with you the practice of filling jiaozi with winter melon!

Prepare food in advance for stuffed buns with white gourd: white gourd, pork belly, onion, ginger, salt, soy sauce, oil consumption, sesame oil and vegetable oil. Specific method: 1. Take a pot, add 500 grams of wheat flour and 3 grams of baking powder, stir the dough evenly with warm water, put chopsticks by the river, stir the wheat flour into flour wadding, knead it by hand, cover it, and put it in a dry place to double its size. 2. Take a wax gourd, clean it, put it on a slate, cut it in half first, then cut it into pieces, then remove the skin of wax gourd with a peeler, then cut it into pieces, put it in a pot, add a proper amount of salt, put on disposable gloves, turn it over evenly, and marinate it 15min. 3. Take a piece of pork belly, preferably washed with running water, clean up the blood stains and dirt on the surface of pork belly, then put it on a slate, cut it into pieces with a knife, put it in a basin, add appropriate amount of salt, soy sauce, oil consumption and sesame oil, add appropriate amount of vegetable oil, mix well with chopsticks, and then marinate for 15 minutes.

4. After the wax gourd is pickled, pick it up, squeeze the remaining water in the wax gourd by hand, then put the wax gourd into the pot filled with dumpling stuffing, add a little salt and vegetable oil, and mix well again, and the wax gourd stuffing will be adjusted. 5. Take down the dough, put it on the slate, knead it, knead all the air in the batter, then knead it into strips, cut it into dough with a knife, and roll it into dumpling wrappers with a rolling pin. Take a dumpling wrapper, add a proper amount of wax gourd stuffing, pick up a rolling wrapper, fold it, and wrap the stuffing. 6. Take a pot, add a proper amount of cold water, put a layer of sticky leaves under each steamed bread, and put two steamed buns into a steamer, leaving a certain gap between each steamed bread, so as to prevent the steamed buns from increasing in size and sticking to each other during cooking. After the steamed bread is uncovered, remember not to pat it for steaming. Cover it first and wake it up for the second time.