Put hot water into the bread machine, add gluten free flour and start the dough beating process, then slowly add cold water and salt and knead the dough together to form a smooth dough, then cover it with plastic wrap and let it rise for 1 hour!

Put the meat into the bread machine and add some water to make it sticky

Shred the carrots, finely chop the green onions, and pour off the water from the canned corn kernels.

Buy ready-seasoned fish paste, or make your own if you are handy!

Add the prepared greens and fish paste to the撹, using a soft spatula to press the ingredients downward, and add the appropriate amount of seasoning to taste.

Steam the fish mixture into a bowl and place it in the refrigerator for a few minutes to cool down, because fish is afraid of heat, so if it is left at room temperature for too long, it will not be good.

Roll the dough into long strips, cut into 12-15g pieces, sprinkle with flour to prevent sticking, and shape into round pieces of dumpling skin with a dough stick.

Take the filling out of the refrigerator, and put the appropriate amount of filling into the dumpling skin

Pinch the dumplings together and wrap them tightly to form a dumpling.

Put the wrapped dumplings on a plate sprinkled with flour and put them in the freezer without cooking them right away. When they are frozen, tap the plate, remove the dumplings, put them in a plastic bag, and then put them in the freezer to keep them there until you want to cook them.

Burn a pot of hot water and add the dumplings into the boiling water. Stir the water with a wooden spoon and let the dumplings roll around to prevent them from sticking to the bottom of the pot, then add a bowl of cold water 2-3 times after the water rolls and the dumplings float up!

These dumplings will be cooked in a bowl of cold water.