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1. The Chinese cabbage and pork stuffing is prepared in advance, and the wheat starch and tapioca starch are weighed and prepared.
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2. Pour tapioca starch into a container of wheat starch, add an appropriate amount of boiling water, and stir with chopsticks to form a floc.
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3. Add corn oil and knead into a smooth dough. Add part of the dough to the food coloring and knead until it is even. Let it sit for about 10 minutes.
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4. Roll the green dough into a rectangle with a rolling pin, roll the original color dough into a long ball and place it on the green dough to roll up.
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5. Cut into 1cm pieces and roll out.
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6. Pack the Chinese cabbage meat.
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7. Wrapped dumplings.
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8. Put it in a hot water pot and steam for about 8-10 minutes.
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