1. Wash the cabbage, chop it, put an appropriate amount of salt, and marinate for about 20 minutes
2. Add flour and water to make a slightly harder dough, then cover and wake up for about 15 minutes
3. Water analysis out
4. Squeeze out moisture
5. Chop the meat, add green onions, light soy sauce, dark soy sauce, thirteen spices, peanut oil, sesame oil, salt
6. Mix evenly with salt
7. Knead the awake dough and divide it into four pieces
8. Take out a piece and roll it into a round strip
9. Cut into uniform size
10. Flatten
11. Roll out the skin
12. Add the filling directly
13. Wrap it into your favorite dumpling type
14. Another dumpling type, boiled or fried are the same delicious.
15. Go on, pack more at once
Tips:1. The cabbage is more tender and has a lot of water, so remember to pickle it to squeeze out the excess water so that it is easy to wrap
2. I doubled it. I wrapped some in the morning and some in the afternoon.
