Cooking Steps

1. 

   Step1:Dumpling skin - mix the low gluten powder, high gluten powder and salt evenly and then add them into the tank of Ka chef. Add eggs and water, beat them at a low speed until the flour becomes flakes, and then take them out. Change the noodle press, pat on the raw flour, and repeatedly press until the dough is smooth and clean. Finally, adjust the noodle press to the first gear, and press the dough into flakes.

2. 

   Step2:Take the dough out of the machine. Use a rolling pin to roll the skin about 60 cm long (two rolling pins are long) and 30 cm wide (one rolling pin is long).

3. 

   Step3:The dumpling skin (about 20 pieces) is carved with a circular mold with a diameter of 89cm.

4. 

   Step4:Filling - Chop 500g cabbage in Ka's blender. Marinate for 510 minutes. Squeeze to dry, about 250g

5. 

   Step5:Take the basic meat stuffing and cabbage. Add the garlic oil and dried garlic and stir well. Refrigerate for 2 or 3 hours.

6. 

   Step6:Combination - put the stuffing into the skin. Wrap it into the shape of crescent dumpling. Heat the pot. Turn the heat to medium high heat. Add 1 tbsp oil, add water, cover and simmer for about 10 minutes. When the water is dry, open the cover and pour a little oil on it. It can be served with sauce.