1. Add a little salt to the warm water, then pour in flour and knead it into a very smooth dough (in particular, the dough should be kneaded in advance before adjusting the filling, and it is best to let it rest for about an hour).

2. Add two eggs to the minced pork filling and stir clockwise. It will turn from thin to very thick after a while. Add the minced pork filling to dark soy sauce and cooking wine, and mix with salt. Mix well (just add enough meat filling).

3. Wash the cabbage, cut into very fine pieces, and mince the green onion and ginger.

4. Put the chopped cabbage into clean gauze and wring out the water from the cabbage with both hands.

5. Add minced green onion, minced ginger, salt, soy sauce, five-spice powder, chicken essence, sesame oil and vegetable oil to the dehydrated cabbage and mix well.

6. Pour the meat filling into the mixed cabbage and mix well. The meat filling is ready.

7. Take a piece of dough and roll it into a long strip, then cut it into small uniform pieces, sprinkle some flour, flatten it with your hands, and roll it into a round dumpling wrapper.

8. Take a dumpling wrapper, add meat filling, and pinch the middle. Then use the index fingers of both hands to push out a fold on the outer dumpling skin, and pinch it firmly with the index fingers and thumbs of both hands.