Whole wheat noodles, fresh meat, cabbage Steamed dumplings

1. Production method: 100g whole wheat flour, 150g flour, an appropriate amount of boiling water, stir evenly with chopsticks, mix the dough well, and wake up for 30 minutes.

2. Filling: Wash an appropriate amount of Chinese cabbage, blanch it in hot water to remove any raw flavor, remove any cold water, cut it into small pieces with a knife, and remove excess water for later use. Add an appropriate amount of meat filling, salt, sesame oil, thirteen spices, soy sauce, dark soy sauce, scallion and ginger water to the container, add one egg, stir evenly in one direction, add an appropriate amount of cooked oil, and continue stirring evenly in another direction. Finally, add the cabbage filling and stir evenly in one direction.

3. The dough relaxes and wakes up for 30 minutes. Roll the same amount of dosage into a round billet.

4. Pack in an appropriate amount of filling.

5. Pinch the edges from one side.

6. Prepare everything and steam over high heat for 15 minutes. The time is for reference only.

7. Finished product drawings.

8. Finished product drawings.

9. Finished product drawings.