Cabbage and three fresh dumplings

Overview

How to cook Cabbage and three fresh dumplings at home

Knead the noodles with cold water and let it rest at room temperature for 30 minutes. If the room temperature is low, let it rest for half an hour.
For the meat filling, use onion and ginger water, salt, chicken essence, a small amount of sugar, light soy sauce, dark soy sauce, and eggs. Stir vigorously in one direction, then add cooking oil and sesame oil. Stir the cabbage and dried shrimps evenly again, and finally add leeks.
Make the dumplings according to your favorite method (please forgive me if the technique is bad), boil cold water with a small amount of salt, and add the dumplings.
Order cold water three times, boil it and then serve.