1. The green cabbage leaves are squeezed into juice in a cooking machine and filtered out.
2. Mix the noodles with vegetable juice.
3. Make it into a smooth dough, cover it with a damp cloth and let it go for more than 1 hour.
4. Wash the shepherd's purse, blanch it and chop finely.
5. Stir the sandwich meat into minced meat.
6. Cut the eryngii mushrooms into fine cubes.
7. Put green onion, salt, cooking wine, light soy sauce, oyster sauce in the minced meat, add water in three times, stir in the same direction to make the meat stronger (adding water in batches is to make the minced meat better absorb water).
8. Add the shredded shepherd's purse, add rice bran oil and stir evenly into a filling (shepherd's purse is more firewood, and more oil will taste better).
9. Roll the dough into long strips, cut into small pieces, and roll into small round pieces.
10. Make dumplings.
11. Brush a layer of oil in a flat-bottomed non-stick pan, add dumplings and fry until the bottom is slightly yellow.
12. Add water to half the height of the dumplings, cover and simmer.
13. The moisture is boiled off.
14. Shepherd's purse fried dumplings are more fragrant.
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