2. Fill it with warm water and mix it with chopsticks while pouring

3. Slowly add more water and knead it into a dough, then cover it with a lid and set it aside to molasses

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3. Sprinkle a little salt and rub with your hands, then use your hands to compose and squeeze out the water. I think it's too much trouble for me to use my hands

4. Put the cooking wine, soy sauce and other liquids into the meat mixture

5. Put a little bit of the squeezed cabbage juice into the mixture, and while pouring it, use chopsticks to stir in one direction

6. Stir vigorously

7. Add the finely chopped green onions and ginger, pepper, chicken broth, and salt, and mix well

8. Add a bit of oyster sauce and stir well

9.

9. Add the right amount of blending oil and a little sesame oil and mix well

10. Finally, add the cabbage filling and mix well, the filling is ready

Three, wrapping dumplings

1. Cutting with a knife is fine, I am used to hand pulling, family habits can not be changed

3. Press flat

4. Rolled into a round piece of dough

5. Put the right amount of filling on the round piece of dough

6. When the dumplings are floating, cover the pot and cook. After boiling, put in a small bowl of cool water and boil again, so after boiling twice, the dumplings are cooked

Four, mix the dipping sauce

1. garlic with a knife to flatten

2. peel the garlic skin

3. slightly cut and put in a small bowl

4. with a rolling pin pounded into a garlic paste (my home of the garlic press was broken by my two, that is not good, or with my mother learned from my childhood, and I have to use the garlic press, but I have to use the garlic press. I've learned from my mom since I was a kid.)

5. Pour in soy sauce, balsamic vinegar, a little sesame oil, and chili oil

6. A bowl of fragrant dipping sauce is ready

Cooking Tips

1. Add a little salt to the noodles, which will make the noodles more elastic, and the boiled dumplings won't be easy to break or stick together.

2. Don't add too much water at once, but use chopsticks to stir the dough into a flocculent shape while pouring, and then add a little bit of water to make a soft and hard dough.

3. Dumplings are usually made first because the dough needs to have a molasses development process, and this time is just enough to mix the filling without delay, which is how the integrated method is applied in daily life.

4, cabbage first cut into shredded, as fine as possible, and then cut into the end, quickly get a good vegetable filling, so that you do not have to "dangdangdang" chopping filling, so as not to disturb the people.

5, a lot of green vegetables are out of water, remember to vegetable juice do not throw away all, that can be nutrition ah, just when the water to add the meat mixture.

6, the meat is generally added to the liquid seasoning and vegetable juice stirred first, if there is no vegetable juice on the addition of water, remember to add a little bit, while adding the side of the chopsticks in one direction, so that the meat is strong, so that cooked dumplings in the filling to hold the ball.

7, cabbage love water, so be sure to put the last, put in immediately after the package system. Or mix oil in the cabbage beforehand, which can also effectively reduce the cabbage out of water.

8, cooking dumplings in the water with a little salt can also be effective anti-sticking.

9, cooking dumplings to follow the open pot to cook the skin, cover the pot to cook the filling of the principle, first open the pot to cook, wait for the dumplings are floating up and then cover the pot, so that the dumplings how to cook are not broken.

10, peeling garlic skin is the easiest and fastest way is to flatten the garlic first, so that the garlic skin can be easily peeled off.