1. Add flour and water to make a moderately hard dough, put the lid on, and wake up for half an hour
2. Wash the meat and chop into the mince with the green onion and ginger
3. Sophora japonica blanched water and squeeze dry water (I am blanched and squeezed dry in the refrigerator when Sophora japonica is in full bloom, and use it directly)
4. Mix the Sophora japonica, corn and minced meat, add all the seasonings and mix well
5. Take out the dough and knead it smoothly, divide it into several small doses, roll out the dough, and wrap the adjusted fillings
6. Put water in the pot to boil, add dumplings, boil a little three times and then boil again, remove it
