1, 500 grams of flour into a large bowl, beat 1 egg, add 2 grams of salt, 250 grams of water poured into the flour several times, using chopsticks to stir the flour into flocculent.

2, knead the flocculent flour into a ball, and repeat until the dough is smooth, the bowl is smooth and flourless, and the hands are not sticky.

3, knead the dough sealed with plastic wrap, molasses for about 20 minutes, continue to knead repeatedly until the surface is smooth, the center of the delicate no air holes until, then continue to cover the plastic wrap molasses standby.

Second, mix the dumpling filling

1, 250 grams of seven lean three fat pork chopped into small particles, add 3 grams of salt, 1 gram of sugar, 25 grams of oyster sauce, 15 grams of ginger, 2 grams of cooking wine, 2 grams of soy sauce, 2 grams of dark soy sauce, 1 gram of pepper, 2 grams of thirteen spices, 2 grams of chicken broth, 2 grams of monosodium glutamate (MSG).

2, mix the meat and seasonings, add 25 grams of onion, ginger and pepper water, stirring in a clockwise direction until the meat to absorb the water, gelatinous until.

3, add 50g finely chopped green onion to the mixture, then add 50g sesame oil and mix well.

4: Put 10g dried shrimp in a bowl and soak in warm water.

5, 500 grams of cabbage cut into large granules, add 5 grams of salt and knead well, let it rest for about 20 minutes, see the water oozing out of the cabbage, use gauze to wrap the cabbage and wring out the water and set aside.

6, mix 250 grams of seasoned meat with 250 grams of dried cabbage, add 10 grams of softened and chopped dried shrimp, so that the pork and cabbage filling is ready.

Third, make dumplings

1, roll out the kneaded dough and cut it into small, even pieces, then sprinkle it with dry flour and flatten the pieces with the palms of your hands.

2: Using a rolling pin, roll out the flattened dough into a round shape, trying to make the center as thick as possible.

3, roll out the dumpling skin and wrap it with the cabbage filling, no matter how you wrap it, just pinch the edges of the dumpling skin tightly.

4: Add the dumplings to the pot of boiling water and keep pushing with the back of the spoon to keep the dumplings from staining the pot.

5, the dumplings into the pot, the water boiled boil about 4 minutes, dumplings belly bulging means that it has been cooked, fish out dipped in seasoning can be opened to eat.