Add water to the dumpling mix and form a soft dough, cover with a damp cloth and let it rest for one hour.

Add salt, soy sauce, dark soy sauce, and chicken powder to the ground pork and stir well.

Add an egg and chopped green onion, ginger and garlic and mix well.

Finally, pour the hot oil over the meat and stir well.

Purée the lotus cabbage in a vegetable peeler.

Purée the cabbage with a food processor and pinch out the water with a caged cloth. Then mix the meat with the cabbage, add some salt and oyster sauce and mix well, and stir the stuffed cabbage with the processor, pinching out the water with a cloth. Then mix the meat with the lotus cabbage, add some salt and oyster sauce and stir well, the filling is ready.

Roll out the dumpling skin and spoon some of the filling in the center of the skin.

Wrap the dumplings in the way you are used to.

Bring the water to a boil in a pot, add the dumplings, and cook until the dumplings become fat and float on the water surface.