1. main ingreadient.
2. Cut the suet into small pieces, put a large flap, and refine the oil.
3. The pig suet is refined into large oil, and the oil residue is removed for use.
4. Wash the cabbage, chop it, squeeze the water and set aside.
5. The stew and gluten are also minced for later use.
6. Beat the eggs, stir-fry and set aside.
7. Put the cabbage, braised gluten, egg, oil residue, green onion and ginger together, add salt, monosodium glutamate, lard, sesame oil, and make the dumpling filling.
8. Add appropriate amount of water to the flour and form a dough. Let the dough rise for 20 minutes.
9. Make a potion, roll out the skin and wrap the pot stickers.
10. Fry them in a baking pan.
11. Braised dumplings with oil residue.
