1. material: corn flour (yellow) 200g, flour 100g, yeast powder 5g, northeast pickled cabbage 1 bag, water 150g, lard (suet) 50g, onion, ginger powder, spiced powder and salt.

2. After mixing corn flour and white flour, melt the yeast powder with a little warm water and pour it into the flour. Then pour it into the water several times, stir it out with chopsticks, and knead it into smooth dough by hand. Cover them with plastic wrap or put them in a warm place to double their size.

3. Wash the sauerkraut with clear water, dry it, cut it into pieces with a knife, cut the lard residue into pieces, and put it in a basin for later use.

4. Add chopped green onion, ginger powder, spiced powder, salt, chicken essence, sesame oil and other seasonings and mix well to adjust the filling.

5. Cut the fermented dough into appropriate sizes, take one, flatten it by hand, wrap it in vegetable stuffing, and wrap it.

6. Put the wrapped vegetable dumplings in a steamer, put them on the pot with cold water, simmer for 10- 15 minutes, then boil them with high fire, steam for 10 minutes and turn off the fire.