1. Cut the cabbage into foam.
2. Cut shepherd's purse into foam.
3. Dice pork, mince green onions, add noodle sauce, five-spice powder, oil, chicken essence, salt, soy sauce, mix well, then add peanut oil. Add cabbage, shepherd's purse, sesame oil.
4. Stir evenly (I didn't write the amount of seasoning, just add it according to personal taste).
5. I use beetroot juice and noodles, knead them into two balls, let them wake up for ten minutes, and knead them for another ten minutes, then knead them into a strip.
6. Cut the squeeze and squashed it.
7. Roll the skin, thicker in the middle and thinner on the sides.
8. The dumplings are ready.
9. Cook in the pot and enjoy the food.
