1. Put the pork stuffing in a pot, use a blender to chop the green onion, ginger, and garlic into the stuffing. Stir a little bit of salt, less MSG and tamei, add a little bit of oyster sauce and mince to taste.
2. Pour 500 grams of flour into a basin, add an egg to beat, and an appropriate amount of cold water to make a smooth dough.
3. Knead the dough into long strips, use a knife to cut into 5 cm size saws, and roll them into dumpling skins.
4. Put the meat in the dumpling wrapper, fold the dumpling wrapper in half, squeeze into small folds and wrap it into ear-shaped dumplings.
5. Put a proper amount of water in the pot and boil the dumplings, cover the pot, open the dumplings twice and cook them.
6. Northerners like to eat big dumplings, so the dumplings are bigger.
7. Dumplings must be dipped in garlic sauce when they are cooked, and crushed garlic must be used to put the garlic in the garlic masher, so that it will have a taste.
