Dumplings stuffed with cabbage and pork

Overview

I like refreshing bok choy, it is delicious in vegetables and soups, and it is also delicious when used as dumpling fillings.

Mix the wheat flour for 20 minutes.
Add minced ginger, salt, chicken powder, light soy sauce, oyster sauce, and pepper to the pork filling. Stir vigorously in one direction. Chop the green onion and mix the pork filling together. Stir evenly.
Wash the cabbage cleanly.
Chop the bok choy.
Add a little salt and mix well to kill the moisture.
Squeeze out the water from the cabbage and mix the pork filling into a basin. Add sesame oil, salt, green onion and ginger and stir evenly to form a dumpling filling.
Make the dough into a medium-sized dough and roll it into a round shape to make dumpling wrappers.
Add stuffing to the middle of the dumpling skin, pinch the front and back pieces tightly, and wrap the dumplings.
Add water to the pot and bring to a boil, put the dumplings into the pot and cook.
Remove and enjoy when cooked.