1. The fine corn noodles are blanched with boiling water to form gnocchi.
2. Add flour.
3. Add water to knead the dough and leave it for about half an hour.
4. I use the cabbage vermicelli stuffing leftover from the buns. The method is: wash the cabbage, mince it, and dry it.
5. Dice the soaked vermicelli.
6. Add oyster sauce, thirteen spices, salt, chopped green onion, ginger powder and vegetable oil to the cabbage and vermicelli.
7. Mix well.
8. I used the cabbage vermicelli stuffing leftover from the buns, and I added a handful of unsalted shrimp skins and mixed well.
9. Add the ingredients to the dough.
10. Roll into a skin.
11. Pack the stuffing.
12. Pinch into dumplings.
13. Drain into the steamer.
14. Steam for 15 minutes after the fire is aired.
