1. Leather: 5g of medium gluten flour, 3g of refined salt and 3g of hot water (about 7℃).

2. stuffing: 85g beef, 13g soy sauce, 5g monosodium glutamate, 5g refined salt, 2g pepper, 5g sesame oil, 1g onion, 5g ginger and 1g peanut oil.

3. De-fascia beef and chop it into powder. Chop both ginger and onion, put them into a pot, add 25g of soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and water, and stir well to make stuffing.

4. Put the flour on the chopping board, add 3g of refined salt and hot water (above 7℃), evenly mix the flour, spread it out and let it cool (that is, the method of ironing noodles and mixing noodles), and then knead it until it is pure and smooth, which is the noodle soup.

5. Pick the kneaded dough into 6 pieces, roll them into skins with thicker middle and thinner edges with a rolling pin, wrap them in stuffing and knead them into pleated dumplings.

6. Put the dumpling in a greased and hot pan, fry for half a minute, add water to 1/3 of the height of the dumpling, cover and fry until the dumpling is cooked and the bottom is golden brown.