Cooking Steps

1. 

   Step1:Mix flour with cold water and cover with plastic wrap and wake up for 20 minutes. Chopped green onion and ginger. Cut mushrooms and shrimps. Chop cabbage and sprinkle salt to remove water. Sprinkle chopped green onion and ginger on the meat stuffing. Heat the salad oil. Toss a dozen peppers to make it smell. Then take out the peppers and pour the oil on the meat stuffing. Stir clockwise. Add salt and soy sauce to taste (add a little five flavor powder or chicken essence or monosodium glutamate according to personal preference). Taste the salty taste. Because we need to add vegetables later. So the meat stuffing should be salty. I think it's almost delicious. Add oil (if it's added early, the fragrance will cover the salt taste, so I can't taste the salt). Stir until the meat is rustling. Add mushrooms, cabbage and shrimp. Then stir in the same direction. After rolling out the dumpling skin, put the meat stuffing on the dumpling skin according to the attached figure. In the middle and up, clamp with chopsticks, without sealing on both sides.

2. 

   Step2:Put the oil in the pan. Heat the oil 7 and 8 minutes, and then put it in the pan. Add more than 1 / 3 of the dumpling height water (add a scoop of starch or flour in the water. Stir well. The skin of the dumpling will have beautiful clothes). Cover the lid. Fry over low heat until the bottom of the dumpling is golden.