Put the flour in a bowl, add some warm water and form a soft dough, cover with a damp cloth and let it rise for about 20 minutes

Step 2

Beat the eggs and scramble them in a wok (use chopsticks to stir the mixture quickly until it's ready), and set aside

Step 3

Wash the cabbage and cut the top 2/3 of the cabbage. >

Wash the cabbage, control the water, and cut off the top 2/3 of the cabbage. (You can not use the part of the cabbage leaves, that part is reserved for noodle eating is very good) will be the cabbage with the first shredded, in the cut grain, and then chopped into the cabbage stuffing (the other day to watch the daily diet, where there is a chef said that cut cabbage stuffing can not be messy knife chopping, to first shredded, and then cut into the grain on the right, so that will not be out of the soup, the loss of nutrients in the cabbage. But I think if you just chop it, is the grain too big? (So I still chopped), the black fungus also chopped into fungus minced. The cabbage filling is slightly squeezed out of the water, put it into a pot, add cooking oil and mix well, then add the fungus, chopped egg, add some chopped green onion and ginger

Step 4

Add all the seasonings to the pot, mix the filling well into the cabbage filling

Step 5

Put the dough on the board and knead, roll it out into long strips and pull into dosage pieces, then roll out the dosage pieces into a thicker skin with a thinner edge, and put the dosage pieces into a thicker skin. Put the filling on the dough and shape it into a dumpling or a bun (I made it in the shape of a rat)

Step 5

Put the dough on the board and knead well.