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1. This is how the dumplings will look after they are made. Dip it in soy sauce or vinegar as you like.

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2. Prepare all the ingredients.

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3. Stir the meat into the eggs and chopped green onions, ginger and garlic. Salt paste. Sugar. A little fresh soy sauce and a small spoon oyster sauce. A little salad oil and a little sesame oil. Clockwise stir until the meat mixture is incorporated.

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4. After the cabbage is chopped, it does not need to be blanched. Wash it directly with water and squeeze out the excess water with a gauze. Then pour it into the meat mixture that has been dressed with seasoning.

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5. Add the chopped cabbage and mix well.

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6. Stir the stuffing is ready. According to personal taste. If you feel light can be appropriate to add some old pumping color. I like light filling. So I didn't put the soy sauce.

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7. Put the wrapped potstickers into a non-stick pan. Drizzle in a little oil. Fry on low heat for 2-3 minutes.

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8. Fry until the bottom starts to brown and then pour in the flour water.

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9. The ratio of flour to water is 10:1, that is, one part flour to ten parts water. Mix well and turn on medium-high heat and cover for 3 minutes.

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10. 3 minutes or so to start the pan open flour water evaporated almost nothing when adding salad oil. Drizzle along the edges of the over. Not too much. Then reduce the heat to low and fry for another 1 minute.

Last Step

11. After a minute has passed, start the pan and turn off the heat. Be careful to shovel the bottom of the pan. Non-stick pans are a little better than regular pans but have poor abrasion resistance. Too much force will hurt the pan.