1. Wash the cabbage, blanch it in a pot of boiling water to cool, squeeze the water and chop it
2. Add pork stuffing with chopped green onion, ginger, salt, chicken essence, sugar, stir well, and mix well with chopped cabbage
3. Wash and chop the chives and set aside
4. Mix the flour with yeast, baking powder and appropriate amount of warm water to form a dough, knead it for 20 minutes
5. Knead the strip again
6. Use a rolling pin to roll out the round skin and wrap it in the filling core
7. Pinch into a bun shape, repeat the above steps until all the buns are wrapped
8. Pour a little vegetable oil in a frying pan to heat up, put the wrapped buns in and fry slightly
9. Pour boiling water or cold water. It is less than half of the height of the buns. Cover the lid and fry for about 5 minutes. The buns I made are small. If they are big, add a little more water to prolong the cooking time.
10. After the water evaporates, sprinkle in the chopped green onion, cover it and let it out
