1. Mix flour and water with chopsticks into snowflake flakes
2. Knead into a smooth dough
3. Chop pork into stuffing and add chopped cabbage
4. Put all the ingredients into the meat filling
5. Stir with chopsticks
6. Divide the dough into small doses and sprinkle a little dry powder outside the formula
7. Take a small dose and squash
8. Roll out dumpling wrappers with the help of a rolling pin
9. Wrap the meat, knead it into a shell shape, put it in boiling water and cook until it floats
Tips:1. If you have enough time, you can let the dough sit for 1 to 2 hours, which will help the formation of gluten, and the dumplings will be stronger and more delicious;
2. After the cabbage is chopped, it is best to add some salt and squeeze the water to make the dumplings not watery;
3. I use lard because it is stuffed with lean pork, it will be very dry without oil, and it will not taste good. I add sesame oil to enhance the fragrance.
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