1. One piece of cabbage, wash and control water for later use
2. Chop and put in salt to kill water
3. Fatty and lean lamb chopped in half
4. The cabbage pinches the moisture
5. Chopped cabbage, minced meat, and a green onion into a larger container
6. Add salt and pepper powder in sequence, the taste is very fresh, the clear oil is grasped with your hands, mix well to taste the taste, and the amount of individual taste varies by yourself. The oil should not be too little, otherwise it will not taste good and dry!
7. I make the noodles by myself. It’s cheaper and more delicious than the skins bought outside, and the thickness is easy to control, so I make the noodles by myself. Add a little salt to the two bowls of flour. You can stop adding water when you pour the water and stir the noodles. , Otherwise it will be too soft and not easy to handle. Combine the dough shuttle and knead it vigorously, wrap it in plastic wrap or cover it with a basin, wake up for ten minutes and knead it twice and then you can beat it.
8. Use a knife to cut into appropriate sizes. If you like large dumplings, you can divide the dough a bit larger. Press the flour and flatten the dumpling skin. The edges are thinner and the middle is thicker. If the edges are too thick, the two layers will be thicker if you knead it together. Affect the taste!
9. Fold the rolled skin into half and squeeze the filling tightly, or it will become a slice of soup after the water
10. Once out of the pot, you can eat it when you dip it in the oily vinegar!
