1. Prepare the cabbage and green peppers; wash the cabbage with dry water and cut into small pieces, add a little salt in the water to boil until slightly open, add the cabbage to slightly hot and soften; also cut the green peppers into small pieces and boil
2. Put the blanched cabbage and green peppers in cold water separately to control the moisture; chop the cabbage and green peppers into fillings; squeeze out the excess water by hand and set aside
3. Pour the pork filling with sesame oil and stir evenly; then add the five-spice powder, chicken essence, salt, and soy sauce and mix well; then add an appropriate amount of salad oil to make the meat filling more moisturized
4. Then add chopped green onion and minced ginger and mix well; finally add cabbage and green pepper; stir the vegetables and meat thoroughly by hand, and the dumpling stuffing is ready
5. Add a teaspoon of salt and a small amount of edible alkali to cold water and stir until it melts (salt: alkali=2:1); slowly pour the water into the flour and stir gently with chopsticks; stir the flour into a snowflake shape
6. Mix into a smooth dough, set aside to wake up for 15 minutes; knead the awake noodles into long strips and cut into medium-sized ingredients; flatten the small ingredients into dumpling wrappers
7. Put the dumpling skins in your hands and wrap them in the stuffing; squeeze them into ingot dumplings and place them on the curtain; boil the water, add the dumplings and cook them, observe that the floating dumplings become a little transparent in color, use Hand pressing dumpling wrapper
8. It rebounds quickly, indicating that the dumplings are already cooked. You must immediately pick up the water and put it on a plate; peel the garlic and pound it into a fine garlic paste; add soy sauce and sesame oil to make a dipping sauce
