Cooking Steps

1. 

   Step1:Slowly add water to the flour. Stir with chopsticks while adding.

2. 

   Step2:Knead into a dough. Cover the top basin and let the hair curl properly for 15 minutes.

3. 

   Step3:The dough can be divided into two parts. Take one part and dig a hole in the middle. Use your hands to measure the thin strands.

4. 

   Step4:After pulling it from one place, put it on the chopping board and knead it into strips of similar thickness.

5. 

   Step5:Use a knife to cut off the equal sized facial preparations.

6. 

   Step6:Roll the dumpling skin with a rolling pin.

7. 

   Step7:Add white pepper, ginger powder, salt, cooking wine, chicken juice and soy sauce to the meat filling and mix well. Add some water and stir in one direction. Hit the water properly. Cut cabbage leaves and put them into meat stuffing and stir well. Season with salt and mix well with sesame oil.

8. 

   Step8:Take a piece of skin. Put stuffing in the middle. Pinch it diagonally. The two sides are not sealed.

9. 

   Step9:Follow the steps to wrap all the dough or stuffing.

10. 

    Step10:According to the ratio of flour water vinegar = 1-15-0.5, prepare the flour vinegar water. Vinegar can be any way you like.

11. 

    Step11:In the frying pan, put the bottom oil. Low heat. Stack the pot paste embryo. Fry the bottom of the low heat to make a scorched bottom.

12. 

    Step12:Pour in flour vinegar water. Vinegar can be rice vinegar or sweet vinegar. Cover the pan. See steam at the bottom. Add a little more until the dumplings are cooked. If you want to have a crispy bottom pattern on the bottom, you can add about 1 / 3 water at a time. Cover the pot cover until the water evaporates at the bottom of the pot. The crispy bottom can be formed.