Pork, cabbage and fungus dumplings

1.The first step is to make good noodles

2.Cover and save until the filling is ready.The noodles are so chewy that they won’t break when cooking

3. Soak the fungus for half an hour and cook for one minute.Chop the cabbage together

4.Put the meat filling into old soup, salt, light soy sauce, cooking wine, monosodium glutamate, five-spice powder, green onion and ginger, sesame oil, and pepper oil and stir

5.Pinch the chopped vegetables and fungus dry, that is, drain out the excess water, pour it into the meat filling, and stir in one direction

6.Knead the dough until it becomes long and then roll it out

7.Put the stuffing into the bun, fold it in half, pinch it and fold it in half

8.Wrapped dumplings

9.Let the water boil

10. Use a spoon to turn the pot in one direction Transfer

11.You can eat

12.Tips