1. Add a small spoonful of salt to the flour to increase the toughness of the dough, so that the ice flower fried dumpling wrappers will not break easily. 2. Add cold water to knead the dough. 3. Knead the dough into a moderately soft dough and knead it until smooth.

4. Cover with plastic wrap and let rest for 20 minutes. 5. Chop the pork into fillings, add eggs, green onions, and minced ginger, mix well, and add cooking wine, light soy sauce, salt, chicken essence, sesame oil, salad oil, and pepper to adjust the flavor, and

Pour 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 it with the meat filling evenly 7. Take out a ball of risen noodles and knead it into a long strip.

8. Cut the dough into evenly sized balls 9. Roll the dough into a thin dumpling wrapper with a thick middle in the middle 10. Wrap an appropriate amount of filling 11. Wrap it into a dumpling shape and pinch the edges tightly with your hands 12. Take a clean piece

Sprinkle an appropriate amount of flour on a flat plate, put the dumplings in, arrange them neatly, leave as much as you want, and keep the rest 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 a clean bowl and adjust the starch water. The ratio of starch to water is 1:215. Cover and cook over low heat for 2 or 3 minutes. Pour in the starch water. 16. Continue to cover and cook over low heat for 5 minutes until the water in the pot is filled.

When dry, the dumplings are ready. Take a plate, place it on the pot, and pour the dumplings out.