1. The fat and lean pork is ready; put it in the food processor and break it up. (It is best to chop it yourself); take out the minced pork, add some water, and stir in one direction. (After adding water and stirring, the filling of the cooked dumplings will not dry)
2. Wash the Coprinus comatus and set aside; Break the Coprinus comatus into pieces. (It can also be chopped); take the fresh corn kernels, put them in water, add a little salt, and cook until they are ripe
3. In the pork filling, add salt, light soy sauce, thirteen incense, sesame oil, etc., mix well; add comminuted chicken leg mushroom; add chives;
4. Mix well and set aside; add water and knead the dumpling noodles and let them rise for a while; knead into long strips; divide into small doses
5. Roll into the skin; wrap in the stuffing; after the water is boiled, add a little salt (to prevent the dumplings from breaking), put in the dumplings, and cover the pot; after the water is boiling, open the lid and pour cold water three times to remove
