Cooking Steps

1. 

   Step1:Wash and drain the leeks and cut them into pieces. Put a little water and some leeks to crush the juice. Filter and check the remaining juice.

2. 

   Step2:Stir leek juice and 200g flour into floccules. Knead into smooth dough. Use clear water and the remaining 200g flour. Knead into dough as above. Cover with plastic wrap and wake up for 25 minutes.

3. 

   Step3:When you wake up, chop the meat into mud. Add salt, ginger, cooking wine, pepper, soy sauce and stir clockwise. Add water and continue to stir. Wash and chop mushrooms and leeks. Stir leek with sesame oil to avoid water discharge. Pour mushrooms and leeks into the stirred meat mud and mix well.

4. 

   Step4:When you wake up, roll the green dough into a long strip, roll the thin strip, and roll the white dough into a round strip. Place the white bar on the green patch.

5. 

   Step5:Roll up the white noodles with green noodles. Tightly wrap the white noodles.

6. 

   Step6:Round and cut into small dosage forms.

7. 

   Step7:The incision is upward. Roll it into a thin circle with white heart and green edge.

8. 

   Step8:Pack in the meat filling. The meat filling should not be put too much. Try to put it on the white part. Wrinkle the green edge. Pinch it in the middle at the junction of white and green. Arrange the green edge into cabbage leaves.

9. 

   Step9:It can also be done like this.

10. 

    Step10:There are some fresh cabbage on the market.