Composition:

White flour, corn flour, cabbage, carrots, mushrooms, dried shrimps and seaweed.

Production steps:

1. Cut the cabbage into dices, add a little salt, stir evenly for a while, and then squeeze out to dry for later use.

2. Dice the cherry blossoms and carrots for later use.

3. Slice the soaked mushrooms, put them in boiled potato water, add salt for 3 minutes, and drain.

4. Put the laver in the pot and bake until the laver becomes crisp.

5. Mix diced cabbage, diced carrot, diced mushroom and shredded laver, grab a handful of shrimp skin, add a certain amount of salt, sesame oil, Jiang Mo, pepper, oyster sauce and seasoning (or chicken essence) and stir well to get steamed dumpling stuffing.

6. Mix white flour and corn flour, then add yeast and sugar, and add water to make smooth dough. When the dough is fermented to twice the size, it can be used to make cabbage jiaozi.

7. Knead the fermented dough into a long strip, pull it into a small dose, then flatten the small dose and roll it into a thin sheet.

8. Add the rolled stuffing and wrap it into steamed dumplings.

9. Put the steamed dumplings in a steamer, boil and steam for 10 minutes.