1. Add a small amount of warm water to the flour several times to form a soft and smooth dough, cover with plastic wrap and wake up for ten minutes
2. Pour various ingredients except water, ginger and spring onions into the meat filling and mix well. Chop the cabbage heart and spring onion and ginger together and add them to the meat filling
3. Cut the awake dough into small pieces, knead into long strips and cut into small pieces, roll out into dumpling wrappers
4. Take a piece of skin and wrap it in the right amount of filling, first pinch it in the middle, and then pinch both sides
5. Wrap the rest in the same way
6. Put half a pot of cold water in the pot, bring all the dumplings to a boil, use a shovel to turn the dumplings along the edges and bottom of the pot, be careful not to shovel them. After the water is boiled, light some cold water and bring it to a boil. Repeat this three or four times. Cooked
7. Use a slotted spoon to remove the dumplings and serve them on a plate.
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