1. Beat eggs and stir-fry with a little water, bok choy and vermicelli separately, blanch
2. Cut the shrimp into small particles, cut the vermicelli into sections and the scrambled eggs, put them in a basin together, add appropriate amount of green onion and ginger, cooking oil, white pepper, pepper powder, oyster sauce, sesame oil, and mix well
3. The blanched cabbage, squeeze the water, chop it and put it in the meat filling, it feels light in color, you can add a little light soy sauce to adjust the color, stir well to make the meat filling stronger
4. I used oily noodles today. I blanched the noodles with boiling water in advance and made a soft dough. I pulled a small piece of noodles and kneaded it into a bowl with my hands.
5. Put the stuffing in and wrap it into the shape you like
6. Put the dumplings in the pot on high heat and then turn to medium high heat and steam for 12 minutes. Turn off the heat and let the dumplings get out of the pot for two minutes.
