Steamed melon dumplings

Overview

The melon is sweet, chewy on the outside, less oily and salty, and relatively healthy.

Use boiling water and 1/4 of the total amount of flour, then use warm water and the remaining flour. The dough will become slightly softer and rise for 20 minutes.
Wash the melon, take 1/4, and measure it per person.
Peel, grate into thin strips, sprinkle with a little salt to kill the water.
Fry two eggs and set aside.
Peel the shrimps and select the sausages. I boiled the shrimps in pepper water and cut them into small pieces.
Squeeze out the water from the melon shreds, then crush the eggs and pour the diced shrimps together.
Season with salt and oil and mix the filling evenly.
The dough is made into small dough.
Add appropriate amount of fillings.
Seal your mouth.
After everything is wrapped, load the pot. After steaming, steam for 10 minutes, turn off the heat and simmer for 2 minutes, then remove the pot.
Because the noodles are hot, each steamed dumpling has a thin skin and a big filling when it comes out of the pot