Ingredients:Small Chinese cabbage,Tofu pith,，Shrimp chips,and sesame seeds, scallionrhubarb,mhigh-gluten flour, yeast,

Seasonings: chopped scallions,ginger,soy sauce,MSG,，cooking oil, sesame oil, and five-spice powder in appropriate amounts.Steps:

1 Clean the Chinese cabbage thoroughly, remove mud and sand, and take off the stem ends.

2 Blanch the Chinese cabbage in boiling water with a little salt until it can be easily pierced; then drain and chop into small pieces.

3 Soak the tofu pith in hot water for a moment.

4 Chop the radish and fry together with shrimp chips, set aside to cool.

5

Radishis chopped and fried with small shrimp chips and set aside to cool.6 Put all ingredients in a basin, mix with soy sauce, MSG, five-spice powder, ginger paste, cooking oil, and sesame oil until well combined.

7 Add chopped scallions and mix again.

8 Knead the high-gluten flour with yeast into a dough and let it rise in a warm place until doubled in size.

9 Divide the dough into portions and roll them out into round wrappers.

10 Fold them to form dumplings.

11 Place a little oil in a pan, arrange the dumplings leaving space between each one, and pour enough water just to cover 2/3 of the dumplings.12 Cover the pan with a lid and cook on low heat until you hear sizzling sounds from inside; once the water has evaporated, the dumplings are cooked.

Put a little oil in the pan, place the buns with space in between, and pour in enough water to cover 2/3 of the buns.

Cover the pan and fry over low heat until you hear sizzling sounds, and the water has evaporated, indicating that the buns are cooked.