1. Fat and lean meat 3:7, 4:6 are fine, wash the leeks and cut into small pieces.
2. Pork and ginger-chop into stuffing.
3. Put the minced meat in a bowl, add cornstarch, pepper, soy sauce, cooking wine, and salt to stir vigorously.
4. Sprinkle the leeks with clear oil and stir, then add some salt and stir, then add the meat-and stir evenly.
5. Dumpling skin is a convenient way to buy at the vegetable market-point. You can also make your own noodles if you have time.
6. Put stuffing in the middle of the dumpling wrapper and shape it into a crescent shape.
7. Heat the pan and brush the oil, and put the dumplings in the size.
8. Add water and cover the pot. Fry until the dumpling skin changes color and cook, and there is a little steam at the bottom of the pot. Add oil.
9. Fry until the bottom is crispy and yellow.
10. Shovel out and plate.
