How to make Chinese cabbage and pork dumpling stuffing?

The practice of Chinese cabbage dumpling stuffing;

Spare ingredients: 1 Chinese cabbage, 300g flour, 1 spoon lard, a little salt, 1 spoon soy sauce, half a spoon soy sauce; Step 1: Mix the dough first, and then mix the stuffing. Add about 200 grams of cold water to 300 grams of flour, and the dough will be slightly softer. Let it stand and relax for a while. Step 2, wash each piece of Chinese cabbage, cut into pieces after controlling the water, add some salt to kill the water, wrap it with gauze, and squeeze out the water hard; Step 3: at this time, make the dough into dumpling wrappers, knead it smooth first, then divide it into small dough, then roll it into dumpling wrappers with thin edges and slightly thick middle with a rolling pin, and cover it with plastic wrap to prevent it from drying; Step 4, mix the stuffing and add lard, soy sauce and soy sauce to the processed cabbage. If you add more salt when pickling, you don't need to put salt at this time. Stir well and the filling will be ready. The fifth step, the next step is to package jiaozi. Put the stuffing into the pre-rolled dumpling wrapper, knead and shape, grab one and put it in a boiling pot to cook. Delicious jiaozi is ready!