1. Put an appropriate amount of flour into the container, add water and stir evenly until there is no dry flour, and then wake up with the rough surface dough for 20 minutes to make the surface of the dough smooth, and wake up again for about 10 minutes.
2. The moss is selected to remove the root part into a single leaf and repeatedly washed with water to clean the sediment.
3. After controlling the moisture, chop into pieces and put it in a container, sprinkle a little salt and stir evenly to remove the moisture.
4. Rinse the pork fat with water, chop it into mashed meat and put it in a container. Add an appropriate amount of peanut oil, salt, cooking wine, oyster sauce, sesame oil, soy sauce, green onions, ginger, and chop into minced meat.
5. Use chopsticks to stir in one direction to marinate.
6. Squeeze the marinated moss appropriately according to the stickiness of the meat filling, put it into the marinated meat filling and stir in one direction again.
7. Sprinkle dry flour on the chopping board, take a small piece of awake dough and knead it into a long strip to form an evenly sized noodle, then sprinkle a layer of dry flour, knead and flatten it, and roll it into a dumpling skin with a thicker middle and thin edges.
8. Put enough stuffing in the middle.
9. Fold in half and make dumplings.
10. Add water to the pot and boil, add the dumplings and use the back of the colander to gently push them to prevent the dumplings from sticking together.
11. After boiling again, point cold water twice to boil separately.
12. When the dumpling belly in the pot bulges and rises, it is cooked.
13. Pick up the dumplings to control the moisture and put them on the plate, and add your favorite dipping sauce to start enjoying the deliciousness.
