1.

First quasi-preservation of the meat stuffing materials, meat stuffing, cabbage, in a small bowl of hot water, add pepper, ginger, and then set aside to cool

2.

The pot of water boiled hot, put the cabbage blanch

3.

Then sheng out, rinse cool water, and then tugged the water dry by hand

4.

Water try to pull dry a little bit, and then cut into pieces

5.

Should be a little bit of water, then cut into pieces

5.

4.

The water as much as possible to pull dry a little, and then cut into pieces

5.

Meat mixture into the basin, add the soaked peppercorns water in advance, each time to pour in about 1 tablespoon of the amount of chopsticks, and then use chopsticks to stir in one direction until the water is sucked dry, and then added to the next water

6.

You can see that the meat mixture are full of water, and then Add seasoning, salt, chicken essence, thirteen spices, soy sauce, cooking wine, starch, and mix again

7.

Then add cabbage and mix well, and the meat filling is ready

8.

Add sugar and yeast to the water, and then pour it into the flour

9.

First, use chopsticks to make it flocculent, then knead it with your hands to make a smooth

10.

When the dough has doubled in size, poke it with your finger and it will not spring back

11.

Take out the dough, knead it well to get rid of the air and divide it into 50g pieces, then knead it and let it rest for 10 minutes!

12.

Then roll out each one into a sheet with a thick center and thin edges

13.

Take a sheet, add the meat filling, and wrap it up

14.

After you've finished making the dough, put it in a cage brushed with oil and cover it with a lid to let it rise again for about 25 minutes

15. 15.

Then add cold water to the pot and steam over medium heat for about 18 minutes, then simmer for about 5 minutes before removing the lid!