400g whole wheat flour, 0.5g cabbage, 3 finger-sized dried squid, a handful of dried shrimps, two dried shrimps, and a proper amount of cumin powder. Salt 2 Cooking step: Add water to rye flour according to its water absorption, knead it evenly, cover it with plastic wrap and wake up for half an hour.

Soak dried squid in soft water, wash and shred, and peel dried shrimps. Heat the oil in the pan, stir-fry the shrimp skin, dried squid and shrimp skin, add cumin powder and salt after stir-frying, and take out the pan for later use. Chop the cabbage, stir-fry until cooked, then add squid material and mix well. The dough is divided into small extruders, rolled into thin slices with a rolling pin, wrapped with stuffing, and then steamed in a pot.

The moral of pigeons in winter festivals

Winter festival pigeons, also known as winter festival clams and winter festival dumplings, are popular traditional snacks in Shanwei, Guangdong Province. Because it is usually cooked by every household in winter solstice, it is named "Winter Festival Clam", because its shape is similar to clam meat, and because the dialect "Clam" and "Pigeon" are homophones, but the back face can't be distinguished as "Pigeon", so it is also called "Winter Festival Clam". It means winter solstice.