1. Stir chopped pork, green onion, ginger, garlic, cabbage, and various seasonings
2. Add five tablespoons of salt and alkali to a bowl of flour, and a bowl of baking powder soaked in warm water. Pour it into the flour several times and stir (not all at once), and start stirring it into a flocculent shape until it can be kneaded into a dough. Achieve "Three Lights", smooth and soft texture
3. Cover with plastic wrap, place it in a warm place and cover with a lid to let it ferment,
4. After three or four hours, it will ferment to one or two times its original size, and it’s ready.
5. Roll into a thicker pie shape, use equal parts to cut into equal parts, roll into equal parts of the dough (the middle is slightly thicker and the edges are thinner), and wrap it into dumplings. Boil water in the pot for half an hour. , Put on the steaming tray, cover with a lid, the space between each should be more than 2 cm (the steamed dumplings will become larger after steaming), after half an hour, simmer for two or three minutes
