Squeeze the Dodram fork back leg meat with a kitchen towel to drain the blood..If you cut cabbage and green onions into small pieces, put them together, add all the seasoning, and keep turning them in one direction, and knead them, you will get persistence. The pork inside the dumpling is soft and delicious when it has a lot of oil.If you make dumplings with only lean meat, it becomes dry and the texture decreases. If you cut the cabbage into small pieces without pickling, the insides will be soft.If you add a lot of chives instead of cabbages or green onions, the scent will be better. Knead the filling, place in a bowl, and place in the refrigerator.

Pour water into the flour and knead it, then put it in a plastic pack and let it ripen for about 30 minutes.When the dough is just finished, the dough is rough, but if you ripen it for a while, it becomes very soft. It's better to remove a part of the dough and push it little by little.If you push it all at once, some of the dough dries, so it's not good.You have to measure 5g of boiled dumplings and 10g of steamed dumplings to get a certain size. In the left hand, you have to hold the dough with the right hand and roll it to make a circle and the thickness of the dumpling skin is consistent.

Put the ingredients in the middle of the dumpling skin so that they don't burst, hold them with both hands, and press the edges of the dough with both thumbs as shown below so that the shape of the ingredients protrudes into a heart shape.Apply force from both sides and from top to bottom to make it convex. It's easier to make than steamed dumplings.

Measure 10g of steamed dumpling skin, roll it thinly with a rolling pin, and put the ingredients in the middle.. You just have to squeeze the back of the dumpling skin while overlapping it.On the left hand, if you push the dumpling skin and the inner ingredients backward with the thumb and index finger of the right hand, the dumpling skin overlaps, and at this time, you can stick it together. If you try it several times, you'll gradually get used to it and make it well.When you're done making dumplings, steam them in a steaming steamer for 15 minutes. Blanch boiled dumplings in boiling water for 10 minutes.

Take steamed dumplings out of the steamer, put them neatly on a plate, and add soy sauce.

Put boiled dumplings on a sieve, drain them, and put them on a plate.