1. Cut the purple cabbage, carrots and leeks into small pieces for juice
2. Then use the squeezed juice to mix the noodles separately and form a dough for later use
3. Then divide the dough into small doses and use a rolling pin to roll into the dough, not too thin or too thick
4. Then make "big dumplings"
5. Put it in a non-stick pan and fry it until golden on both sides.
