1. Knead flour, eggs and water into a ball. Let the dough stand for half an hour.

2. Chop the cabbage into small pieces, cut the carrot ham sausage into small pieces, marinate the shredded cabbage with salt for half an hour, then squeeze out the water, add the carrot and ham sausage and stir, add a little oil, and stir with Nande and chicken essence seasoning.

3. After adding the dough, knead it into small pieces and flatten it into a dumpling skin style, which is larger than the dumpling skin and the stuffing overlaps.

4. Heat the oil pan to 50% heat, add the vegetable dumplings and fry until golden brown.