| １ | Remove the seeds and core from the pumpkin. Remove the skin at places and cut into bite-size pieces. Cut the ginger root into needle-thin sticks. |
| ２ | Combine the ingredients for the seasoned stock in a pan and bring to a boil. Add the pumpkin, cover and cook over medium heat. After the pumpkin becomes tender, remove from the pan. Save the seasoned stock. |
| ３ | Quarter the pumpkin. Place one portion on a plastic wrap and squash it. Put some Japanese mustard in the center and form a dumpling. Wrap each with plastic wrap and twist. Repeat the same procedure 3 more times to make 4 dumplings in total. |
| ４ | Make a slice lengthwise on each green pepper, pierce them with skewers and grill over an open fire. |
| ５ | To prepare the sauce, bring the remaining seasoned stock to a boil, add the minced chicken and cook while separating with chopsticks. Skim the scum and grease off the surface. Stir in the potato starch and water mixture to thicken the sauce. |
| ６ | Place the dumplings in serving dishes and pour the sauce over each. Add the green peppers on the side. Top the dumplings with the ginger root. |
