1. Add water to the flour in portions to form a smooth dough and proof it for later use
2. Stir the meat and accessories in one direction evenly
3. Wash the cabbage, first cut into thin strips and then finely chop
4. Mix cabbage and meat stuffing well
5. Take a small piece of dough and knead it into a long strip to divide it into evenly sized noodles
6. Flatten the dough into a round piece
7. Pack the right amount of stuffing and squeeze it tightly
8. The water in the pot is opened, and the dumplings are poured into the water. Then boil a little cold water. If the dumplings are cooked twice
Tips:Cabbage can also be blanched and chopped into vegetable fillings
