I, mixing filling: first put the beef filling in a container, which is put into the chopped green onion, minced ginger, cooking oil, soy sauce, salt to the right amount, cabbage juice and mix well. In order to save time, we feed on the meat filling after the first and noodles, winter is best to use warm water and noodles, shorter than the time to wake up with water, and after the top, it is best to put it in a warmer place to wake up the noodles, after we wash the cabbage and chopped, chopped when the inside of a bit of salt, so that you can kill part of the water in the cabbage, chopped up and extruded after the rest of the water (squeezed out of water can be left into the beef stuffing, which can not only be (The squeezed water can be saved to put into the beef stuffing, which can not only fully absorb the nutrition of cabbage, but also make the beef stuffing more moist). After 20 minutes of dough, the meat has been flavored, then add cabbage and moderate amount of sesame oil to the meat and mix well.

Second, with the good and the flour made into a dosage while rolling the skin and wrapping the dumplings, the dumplings neatly on the cover curtains, make a pot, after the water boiled down the dumplings, here is a tip, when cooking dumplings in the water with a little salt or a section of scallion white, the dumplings will not be sticking to each other.

Three, finally look forward to the hot dumplings out of the pot, we can use vinegar, soy sauce, garlic, sesame oil to make a bowl of sauce for dipping.