Cooking Steps

1. 

   Step1:Add a little fermented powder into the flour and knead it into a dough with warm water (moderate hardness and non stick), put it into the basin and wrap it with the preservative film for one day at room temperature, without needing to fully hair up, or put fermented powder for two days at room temperatur

2. 

   Step2:Chopped chives and ginge

3. 

   Step3:Mince Pork into meat paste (fat and thin as you like, you can use a meat grinder when you are free, no manual taste is good) add cooking wine, a small amount of vinegar, ginger, soy sauce, five flavor powder, sugar, sesame oil and stir in one direction

4. 

   Step4:Cabbage is washed, drained and chopped. You can sprinkle some salt on it. It can't fly everywhere. Green peppers are chopped

5. 

   Step5:Add chopped cabbage, green pepper, salt and pork jelly to the meat filling and stir evenl

6. 

   Step6:Spread the dry flour on the panel, rub the dough into long strips, cut it into the same size of flour, press flat with the palm, roll it into the skin, slightly thick in the middle, as thin as possible aroun

7. 

   Step7:Put the stuffing in the middle of the dough and fold the dough in half to make it into the shape of dumpling

8. 

   Step8:In a pan, heat up the oil, put the dumplings in the pan, fry them over low heat until golden, sprinkle some water along the edge of the pan, cover the pan and simmer for about two minutes, sprinkle some water and continue to simmer, repeat for three to four times, sprinkle sesame seeds, then simmer for a while, wait until the dough is fully cooked, turn off the heat and sprinkle with shallot to get out of the pan