2, first of all, the dough kneaded, and then put aside the molasses.
3, the use of molasses time to deal with the filling: cabbage clean, pork filling into a little water, soy sauce, in one direction, stirring vigorously, cabbage shredded, and then change the knife and chopped, sprinkle salt and mix well, let it rest for 10 minutes or so, with the hands of the excess vegetable juice clenched out.
4, small onion leaves cut, ginger minced, frying pan in the amount of oil, when the oil is hot, the onion minced, ginger minced poured into the pan, stir-fry on low heat, to be part of the end of the ginger sautéed yellow, and when the flavor, turn off the fire.
5, onion and ginger oil cooled and poured into the meat mixture, and then and clutch the juice of the cabbage stuffing and crushed vermicelli and mix well.
6. Roll out the dumpling skin and wrap the dumplings.
7. When the water in the pot boils, put in the dumplings, and use a spoon to push the dumplings along the edge of the pot to prevent them from sticking, and then tap the water twice to cool it down, and when the dumplings bulge up, they can be fished out with a strainer and put into a dish.