1: Season the pork with salt, soy sauce, yellow wine, salt, pepper and chicken powder, and stir in the chopped green onion and ginger.

2, then add 100 ml of onion and ginger water in batches and stir the meat, stirring until it is sticky and strong.

3, the flour with 80 degrees hot water, knead evenly and relax for 30 minutes.

4, this time the meat has been flavored for 15 minutes, you can add cabbage and leek mix, do not stir hard, a little mixing can be, otherwise it will be out of the soup.

5, the bottom of the skillet with a brush with a layer of oil standby.

6: Take out the loosened dough and knead it well, then pull it evenly into dosage.

7: Place the dumplings into the skillet one by one, making sure they are tightly packed.

8. Turn on the heat, cover the pan tightly and fry for 3 minutes.

9. At this point, the temperature at the bottom of the skillet is basically even, immediately inject one-third of a teacup of boiling water to start the simmering process, and then inject a small amount of boiling water after the water dries up, at this point the dumplings have begun to expand, and so on the second time the water dries up after a little frying for two minutes to check the bottom of the dumplings uniform color can be removed from the skillet.

10, from the beginning of frying before and after the operation takes 10 to 12 minutes.