Add flour, salt and eggs to a bowl and slowly add water while stirring.

After the dough is smooth and formed, wrap the plastic wrap and let set. Continue with the stuffing.

Use a sharp knife to draw in from the back of the fish, follow the fish bones, remove the fish, and then pick out the fish bones on the fish back.

Cut the fish at one end of the fillet, do not cut the fish skin, pick up the end, slant the knife edge on the skin and slowly remove the whole skin.

Cut the fish into fine pieces.

Pumpkin peeled and diced, chop red pepper, chop cabbage, chop onion, chop garlic chives.

Mix the garlic chives with the red pepper, add a piece of tofu, crush in a bowl, add garlic and ginger and mix well.

Add a little oil to the pan, put in the pumpkin, cabbage, and onions together, add a pinch of salt and stir fry. Let cool.

Mix the trout and the tofu, pour in the diced vegetables, add the white sesame, pinch of salt, sugar, black pepper and sesame oil and mix well.

Wake up the dough by kneading it, rolling it into a doughnut shape (as shown above).

Cut the circle and turn it into a long strip, then cut it into a single pieces (about an inch), and then flatten it one by one.

To form the skin- put your thumb in the middle, and take a relatively small rolling pin in your right hand. You can turn it into a dumpling skin with a twist.

Put a spoonful of stuffing on the dumpling skin, seal it directly into a half moon shape, then fold the ends together and stick together as shown above.

Heat the pan on low heat at first, add oil, and order the dumplings neatly and gently.

Turn the heat up to medium-low, fry until the bottom of the dumplings is slightly yellow, gently pour boiling water into the pan about half full.

Cover with the lid, turn to medium heat, steam for 6-8 minutes, open the lid when the water has been absorbed, let the steam escape.

Green onions, peppers, garlic slices and sugar are placed in small bowls, soaked in light soy sauce, and adjusted to the appropriate saltiness by adding water.