Slowly add water to the flour until it flocculates, knead to form a smooth dough, cover with plastic wrap and leave to rest

Cabbage is chopped with a pinch of salt, then squeezed dry when it comes out of the water.

Blanch the mung bean sprouts in boiling water, squeeze out the water and chop into small cubes.

Dice the dried spices and gluten. Drain the vermicelli after soaking and cut into small dices. Cut the green onion and ginger into small pieces.

Put the stuffing in steps 2, 3 and 4 into a pot and add some curd, curd sauce, sesame paste and other seasonings and mix well.

Take the dough, roll it out and start wrapping. The dumplings will be cooked in a pot, so be careful to avoid overcooking the dumplings and breaking the skin.