1/8 Step by Step

Prepare the dumpling filling, wash the cabbage, boil the water and blanch the cabbage in hot water

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2/8

Cool the cabbage, dry and chop the cabbage

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3/8

Please note that there is no need to add the egg mixture to the pan.

After the oil in the pan is hot, add the beaten egg mixture to the pan and keep stirring clockwise to ensure that the egg can keep small particles.

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4/8

After the egg mixture has cooled down, add the pre-chopped Chinese cabbage as well as salt, green onion, ginger and five-spice powder.

5/8

The most important little secret for fresh flavor is to put a spoonful of non-vegetarian oil! Mix well and set aside.

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6/8

Now start mixing the noodles, the same way we usually mix noodles, I used to use cold water to mix the noodles, and then cover the noodles with a lid, and leave it for 20 minutes.

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7/8

After 20 minutes, you can knead the dough again, then make the dumpling skins and wrap the dumplings!

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8/8

This way, the cooked dumplings are ready to eat! With the addition of meat oil, the dumplings are fresh and flavorful but not greasy! If you like dumplings, you can try it!

Note

Salt can be added to the egg mixture

There are many ways to prepare the meat oil, you can use the old-fashioned way, to make the fat; I used the oil from the steamed meat, and it was great!