1. Prepare the required raw materials.

2. Cut the cabbage into thin strips and then into small dices, add a spoonful of salt and mince it (the salt is added to draw out the moisture from the cabbage).

3. Wrap the chopped cabbage with a steamer cloth and squeeze out the water.

4. Squeeze out the water from the cabbage, chop the green onions and tofu, and fry the eggs into small pieces. block for later use.

5. Pour the cabbage, tofu, eggs and green onions together.

6. Add four spoons of vegetable oil, two spoons of light soy sauce, two spoons of sesame oil, a little MSG, and an appropriate amount of salt to the filling, and stir evenly in a clockwise direction with three chopsticks.

7. Add water to the flour and knead it into a smooth dough. Stir the flour while adding water. Knead until smooth and cover with a damp cloth for ten minutes (the dough can be rested in advance).

8. Take a small ball of dough and roll it into a long strip.

9. Use a knife to cut into small pieces of the same size.

10. Use a rolling pin to roll it into a small cake shape.

11. Scoop a spoonful of filling and place it in the middle of the dough.

12. Wrap the dumplings around your mouth.

13. Wrap all the dumplings (I placed them a bit unevenly, so I ignored them).

14. Make water in a pot. After the water boils, add a spoonful of salt to cook the dumplings (add a spoonful of salt so that the dumplings will not stick to each other when served).