1. Peel the leaves of the Chinese cabbage and wash it, because only half is enough. I chose the innermost half of the heart of the cabbage. The large leaves on the outside will be left for the stir-fry.
2. Leave the heart of the cabbage as filling
3. Cut the cabbage into strips, chop it, and then chop it, put it in a basin and sprinkle some salt, and wait for the cabbage to drain.
4. Wash the scallions
5. Cut and chop likewise.
6. Pour out all the water after the cabbage has drained. Be careful when you pour it. The most convenient way is to wrap it with gauze, squeeze out the water and put it back in the basin.
7. Put the chopped minced meat and chopped green onion on top of the vegetable filling.
8. Put a little salt in the filling first, then add eggs, ginger powder, light soy sauce, thirteen spices, and pepper. (People who are used to eating ginger can directly use old ginger to mince it. I am not used to the taste of ginger, so I put ginger powder.) In addition, the dumpling filling can be saltier than usual.
9. Then start to stir evenly with chopsticks until the filling is syrupy. Finally, pour in a little sesame oil, and stir well to make the dumpling fillings very fragrant.
10. Sprinkle the flour, prepare the dumpling wrapper, and prepare to make the dumpling.
11. Put fillings in the crust, I like to eat a lot of fillings, so every time I wrap a large piece of filling
12. Sealed and wrapped, a fat crescent dumpling is just fine.
