1. main ingreadient.
2. Soak the dried purslane softly and set aside.
3. Boil the soaked purslane and boil it.
4. Add appropriate amount of white flour to corn flour, add dry yeast, sugar and warm water.
5. The reconciled dough should be proofed to twice its original volume and be honeycomb.
6. Place the cooked wild vegetables in a food processor and chop them for later use.
7. Wash the Chinese cabbage and chop it in a food processor, add a little salt, and squeeze out the excess water for later use.
8. Slice the fat pork and fry the fat.
9. Put the scallion, ginger, soy sauce, sesame oil in the pork belly, mix well with the meat.
10. Put Chinese cabbage, wild vegetables, pork belly stuffing, and fried pork slices in a pot.
11. Add salt, monosodium glutamate, lard, and sesame oil and mix well to form a filling.
12. Wrap the vegetable dumplings and steam them in a steamer.
13. Cornmeal and wild vegetable dumplings.
