1. Add a small spoonful of salt to the flour to increase the toughness of the noodles, so that the ice flower fried dumpling wrappers will not break easily

2. Add cold water to knead the noodles

3. Knead the dough into a moderately soft dough and knead until smooth

4. Cover with plastic wrap and let rest for 20 minutes

5. Chop the pork into pieces For the stuffing, add eggs, green onions, and minced ginger, stir evenly, add cooking wine, light soy sauce, salt, chicken essence, sesame oil, salad oil, and pepper to taste, and add an appropriate amount of cold water into it

6. Chop the cabbage and shrimp skin into fine pieces respectively, add an appropriate amount of salad oil and mix well, then pour it into the meat filling and mix evenly with the meat filling

7. Take out a ball of risen noodles and knead it into a long strip< /p>

8. Cut the dough into evenly sized dumplings

9. Roll out the dough into a thin dumpling skin with a thick middle in the middle

10. Wrap it in Appropriate amount of filling

11. Wrap into dumpling shape and pinch the edges tightly with your hands

12. Take a clean flat plate, sprinkle with appropriate amount of flour, put the dumplings in and arrange them neatly. Keep the amount you want to eat, and store the uneaten ones in the refrigerator

13. Put the wrapped dumplings into the pan, and brush a small amount of oil on the bottom of the pan

14. Take one Clean the bowl, adjust the starch water, the ratio of starch to water is 1:2

15. Cover and fry over low heat for 2 or 3 minutes, pour in the starch water

16. Continue to cover Cover and cook on low heat for 5 minutes. When the water in the pot dries up, the dumplings are ready. Take a plate, place it on the pot, and pour the dumplings out