1.

A small amount of cold water is added to the flour and yeast powder one after another, and after being agglomerated, it is fermented to twice the size.

2.

Pork is minced with high-speed blender or chopped with a knife. Beat more meat at one time and freeze it in the refrigerator, which is very convenient to use.

3.

While fermenting the dough, chop the cabbage, add diced mushrooms, minced meat, vegetable oil, chopped green onion, salt, soy sauce, thirteen spices, chicken powder and cold water to soak the soft vermicelli and mix well.

4.

Knead the dough, let it stand for 20 minutes, knead it into long strips, cut it into pills and roll it into thin slices.

5.

Wrap the stuffing in circles as shown in the figure, expose a small hole in the middle of the seal and hold it by hand, and then meet after the second shot.

6.

Put it in a steamer, ferment it to twice the size, heat it to boiling with low fire, and steam it with high fire for 15 minutes.