1. Remove the fascia from the beef and chop it into mince. Chop the ginger and green onion into mince. Add soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and 250g of water and mix well. Set aside as filling.

2. Place the flour on the chopping board, add 300 grams of refined salt and hot water (above 70℃), mix the flour evenly, spread it out to cool (i.e. hot noodle method), and then knead until Pure and smooth, it is soup noodle skin.

3. Cut the kneaded dough into 60 pieces, use a rolling pin to roll it into a thicker middle and slightly thinner edge. Wrap each piece with filling and shape into pleated dumplings. 4. Place the pot sticker dumplings into a greased and heated pan, fry for half a minute, then add water to 1/3 of the pot stickers, cover and fry until the dumplings are cooked and the bottom is golden brown.