Ingredients: 200 grams of pork stuffing, 500 grams of cabbage, 500 grams of flour. Ingredients: 1 green onion, a small piece of ginger, 1 star anise, 1 cinnamon, 1 tablespoon of pepper, 1 tablespoon of sesame oil, 1 teaspoon of chicken powder, five-spice powder

2 teaspoons of seasoning: 2 tablespoons of soy sauce, 2 tablespoons of sweet noodle sauce, 2 teaspoons of salt. Steps: 1. Mix the meat filling: · Take only the cabbage sticks, chop them into small pieces, sprinkle with 1 teaspoon of salt and mix well, let it sit for about 30 minutes to let the cabbage cook.

Discharge the water and squeeze out the water.

·Slice ginger, chop half of the green onions, and cut the other half into sections; put a spoonful of Sichuan peppercorns, a stick of cinnamon bark, a star anise, ginger slices and half of the green onions into a small pot, pour a cup of water, and cook over low heat

After boiling, turn off the heat for another 2 minutes and let it cool to room temperature.

Select pork filling that is 30% fat and 70% lean, pour in the spice water cooked in step 1 in batches, and stir in one direction while pouring.

·After the scattered minced meat is stirred into a puree, add light soy sauce, sweet noodle sauce, salt and chicken powder.

Please note that if there are many dishes, there is no need to add sweet sauce. If it is meat-based, then add a little and it will taste great.

·Stir the salted cabbage into the meat filling, add 2 tablespoons of vegetable oil for cooking and 1 tablespoon of sesame oil, mix well, cover with plastic wrap and refrigerate for 1 hour to taste.

2. Make the dough: Pour the flour into a basin, slowly add about 200 grams of hot water (it varies slightly according to the water absorption rate of the flour), stir with your hands while pouring in the water, and wait until the flour forms small "snowflakes"

Then start kneading the dough into a smooth dough. Do not stick your hands or the basin. Cover the dough with a damp cloth and let it rest for 20 minutes.

·Take out the risen dough, knead it into a smooth dough, roll it into a long strip, divide it evenly into dough slightly smaller than a table tennis ball, press the dough into a round cake, and then use a rolling pin to roll it into a dough slightly smaller than a dumpling wrapper.

For a large, slightly thicker round dough, put the stuffing on the dough, wrap it up like a bun, and press it gently into a cake shape. Place it in a lightly oiled pan and bake over medium heat.

, once one side is cooked, flip it over and cook the other side.