Fried Dumplings with Pork and Chives
1.
Wash and chop pork into froth
2.
Wash the leeks and chop finely
3.
Pour the pork and leeks into the pot, add the cooking wine, chopped green onion, minced ginger, salt, chicken essence, pepper, and eggs, and mix well
4.
Take out the dumpling skins and wrap them into crescent dumplings, so they are easy to put in a pan and look good
5.
Heat the pan, add a proper amount of oil, and place the dumplings in order
6.
Fry until the bottom of the dumplings are golden brown, add appropriate amount of water, submerge one-fifth of the dumplings, (the leek will melt, if other fillings are fresh, one-fourth is enough) Cover the pot and fry until the moisture is dry
7.
Sprinkle a little chopped green onion