1. Blanch the noodles with some freshly boiled water, cool and knead into a dough, cover it with plastic wrap, and make the dough softer.
2. There is a little stuffing left when making dumplings, and it feels like there is less stuffing, so add some ingredients. Carrots are peeled, washed and chopped, onions are peeled, washed and chopped; cooked corn kernels are chopped.
3. Pour all the ingredients into the original dumpling filling, add an appropriate amount of rapeseed oil and oyster sauce and mix well.
4. Knead the dough into long strips, evenly divide them into several portions, and knead them into small dough pieces.
5. Take a small dough and roll it into a cake, and wrap it with dumpling filling. It can be a bit bigger, but if it has a thin skin, it is delicious.
6. Close the mouth like a bun, squeeze it tightly, press the flat round pie, and wrap all the pies.
7.
Add the right amount of rapeseed oil to the pan, add the wrapped pie, and bake it on a low heat. It is more convenient if you have an electric baking pan at home, and the heat is faster.
8. Flip and fry until the surface is golden brown, add a small bowl of water, cover the pot and simmer, the purpose is to let the inside and outside of the pie ripe.
9. When all the juice is collected, fry on low heat until golden on both sides before serving.
