1. Knead the dough with warm water and add water a little bit more softly to form a dough. Cover the pot and wake up for about 20 minutes.
2. Boil the celery and Chinese cabbage to soften it. Don’t blanch it for too long. Take it out and let it cool. Then you can chop it up and squeeze out the water for later use.
3. Remove the skin and cut into small pieces and chop it into mashed meat continuously
4. Chopped green onion and ginger, put it in the filling, a little bit of soy sauce, 1 tablespoon of salt, 1 tablespoon of sesame oil, 1 tablespoon of edible oil, 1 tablespoon of cooking oil, stir well
5. Divide the awake noodles into small doses
6. Use a rolling pin to squash one by one
7. Hold the crust in your left hand and fill the dough with your right hand. Pinch the opposite side of the crust and fold both sides.
8. Pack a lot of frozen in the refrigerator and some leftovers are steamed for children to eat
9. Bring water to a boil and touch the oil to prevent it from sticking and steam for 15 minutes.
Tips:When steaming, you must touch the oil and the stuffing. When it is salty, taste the salty taste
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