Add yeast into the flour and mix it with water to form a large cotton wadding
Knead into dough, cover with fresh-keeping film, and put it in a warm place for fermentation
When the dough is twice as big, press it with your fingers without retraction
Put ginger powder, white pepper, soy sauce and salt (put more) into the meat. Add pepper water and stir in one direction. The meat filling is elastic
Shred cabbage, dice it, put it into the meat, add oil and five spice powder, and mix well
Put the dough on the surface and rub it smooth
Cut into the same size of the preparation and roll the skin
Take a proper amount of filling and put it into the skin, pinch the edges and close the mouth
Put it into the steamer for second fermentation for 20 minutes, and steam it for 20 minutes on high fire
Time is up, steam for another three minutes