Cooking Steps

1. 

   Step1:Chop cabbage. Set aside.

2. 

   Step2:Cut the green onion into scallions. Dice the ginger. Add 2 tablespoons salt.

3. 

   Step3:Grab it repeatedly with your hands. Take out the water in the cabbage.

4. 

   Step4:When the cabbage is out of water, dry it and put it aside for use.

5. 

   Step5:This is the cabbage water.

6. 

   Step6:1000 g flour. 8 g yeast. 13 g white sugar. Mix together and mix well. Add sugar to make yeast ferment better.

7. 

   Step7:550G warm water. Stir while pouring into flour. Stir into floccules.

8. 

   Step8:Make a smooth dough.

9. 

   Step9:Cover and wake up for 30 minutes.

10. 

    Step10:Use this time to mix the meat filling. Put in the meat filling. Raw soy sauce, old soy sauce, chicken essence, refined salt, oyster sauce. Thirteen spices.

11. 

    Step11:Add onion, shrimp, corn oil and stir clockwis

12. 

    Step12:Put the meat stuffing into the cabbage. Stir together.

13. 

    Step13:Mixed meat stuffing (you can taste it a little. If you think it's light, you can add salt or soy sauce according to your taste. If you think the stuffing is dry, you can add less warm water

14. 

    Step14:Sprinkle some thin noodles on the chopping board. Cut the wake-up noodles into different sizes without kneading. Knead each small dough into a circle and roll it into a larger one than the dumpling skin.

15. 

    Step15:Ready to start wrapping.

16. 

    Step16:Wrapped bu

17. 

    Step17:All wrapped up.

18. 

    Step18:Brush a thin layer of corn oil on the steaming drawer with a small brush (you can also use the drawer cloth. I prefer oil painting

19. 

    Step19:Medium heat. Steam for 15 minutes. Out of po

20. 

    Step20:With a bowl of spinach and vermicelli soup. Mix another juice and dip it in. It's delicious. It's loose and soft. It's not hard when it's cold.