Lean meat (4 taels), fat meat (1 tael), flour (9 taels), boiling water (? cup), cabbage or sauerkraut leaves (a few slices) Seasoning: salt, wine (? teaspoon each), soy sauce, cornstarch (2 teaspoons each), grated ginger (1 teaspoon), water (4 tablespoons), sesame oil, pepper (a pinch of each), dipping sauces: shredded ginger (? teaspoon) ＋ vinegar (2 tablespoons)

How to make

1. Chop lean meat and fat meat together, add seasoning and stir until sticky, then shape into small meatballs.

2. Sift the flour into a large bowl, slowly add boiling water, quickly mix well into a soft dough, with a little flour to refresh your hands, roll the dough into long strips, and then cut small round particles, crushed into a thin rounded flour skin, and put the meatballs into the shape of a small dumpling.

3. Steam the cage with oil, spread the leaves, then oil on the leaves, put the steamed dumplings in the water for seven to eight minutes, mix well with the sauce on the table, eat while hot.