400g of flour, 300g of pork filling, 2 tablespoons of soy sauce, 5 mushrooms, 50g of seaweed, 100g of chives, 5g of refined salt, 3g of monosodium glutamate, 5g of five-spice powder, 5g of sesame oil

II. Directions

1. Wash the seaweed, and soak it in boiling water.

2. Wash the mushrooms and leeks, chopped.

3. Pork stuffing into the mushroom, pour 50 grams of soaked seaweed water in 4 times, stirring vigorously in one direction, until the meat is sticky into a thick paste.

4. Add ginger, seaweed, chives, salt, monosodium glutamate, sesame oil, five-spice powder, soy sauce, and mix well into the filling.

5. Mix the flour into a dough, molasses for 20 minutes, then roll into a dough, roll into a dumpling skin, put in the seasoned sanshen filling, wrapped into dumplings, and then cook in a pot.