1. 500 grams of flour, 1000 grams of cabbage, 1000 grams of pork, 50 grams of chopped green onions, 50 grams of minced ginger, 10 grams of oyster sauce, 10 grams of sweet noodle sauce, two tablespoons of household salt, 10 grams of salad oil, and a small amount of white pepper.

spoon, 10 grams of Donggu soy sauce, and a small spoon of bun and dumpling powder.

2. The skill of kneading the dough is to use hot noodles so that the dumplings will not dry out easily even if it takes a long time. As for kneading 500 grams of flour in a basin, stir it with chopsticks while heating the water until the flour becomes

At this time, knead the dough together and knead it hard for a while. Knead the dough until you can't see any lumps even when you pinch it. It looks and feels like a smooth dough. Place it in a basin, cover it, and let it rest for 30 seconds.

minutes to 50 minutes.

3. Chop the meat filling. In order to save trouble, some people buy the meat directly and grind it at the market. This is unhygienic and affects the taste. It is best to chop it yourself, and when doing it, you should pay attention to the fact that the purchased pork is

Regardless of the shape, just chop the whole piece of meat together, so that the chopped meat is thin enough and even enough. It is strictly forbidden to cut the meat into small pieces, then cut it, and then chop it again. The meat filling will come out in this way.

Even if you chop it for two hours, it will still be one piece at a time.

4. Cut the cabbage, wash the cabbage, cut it into fine pieces, boil the water in the pot for two minutes, take it out and rinse it with cold water, squeeze it dry with your hands, and set it aside for later use.

5. The most important step is to add the minced meat filling, oyster sauce, smoke, white pepper, steamed bun powder, sweet noodle sauce, salt, Donggu soy sauce, and salad oil according to the amount of the above ingredients, such as

If you have special preferences, you can add it according to your own taste. At this time, add water to the meat filling and stir it at the same time. It must be in one direction, so that the dumpling filling will come out in a good shape. Don't add too much water.

6. Stir for a while, add water, and stir again until the meat filling looks greasy and moist, and all the meat is stuck together. At this time, add the cabbage, chopped green onion and minced ginger that you have prepared before, and continue to stir.

Stir together in the original direction. Okay, the fragrant meat filling is ready and ready to start making dumplings.

7. Take the woke dough, divide it into several equal pieces, then roll the dough into strips, then cut it into two centimeters by two centimeters, flatten it with your hands, and roll it into thin strips.

Add the round slices first and make them into dumplings.

8. When steaming dumplings, it is best to boil the water first, then put on the drawer cloth, arrange the dumplings, wait for ten minutes until the water boils again, and you will have Northeastern dumplings with thin skin, large fillings and juicy fillings.