1. Prepare ingredients.
2. Add salt to the flour, then add an appropriate amount of water, and stir to form a flocculent.
3. Knead into a smooth and soft dough and let it rest for more than 30 minutes.
4. Add a spoonful of salt to the zucchini and marinate for 10 minutes.
5. Soak the potato vermicelli until soft and set aside.
6. Cut the pork into small cubes and set aside.
7. Chop the green onions and set aside.
8. Chop ginger and set aside.
9. Pour the pork, green onions, and ginger into the pot.
10. Add salt and five spice powder. Stir chicken powder, light soy sauce, dark soy sauce, oil consumption, edible oil, sesame oil for preparation.
11. Use gauze to dry the zucchini.
12. Chop and set aside.
13. Chop the vermicelli and set aside.
14. Pour the vermicelli and zucchini into the marinated pork filling, stir well, and set aside.
15. The loose dough is kneaded into a smooth dough again. Then knead into strips, cut into uniform agents, and press into round cakes.
16. Roll into dumpling wrappers.
17. Add the fillings.
18. Wrapped into pot stickers, can not be closed on both sides.
19. Preheat the electric baking pan with oil.
20. Put the pot stickers.
21. Fry until the bottom changes color. About 2 minutes.
22. Prepare a bowl of starch water, starch: water = 1:10.
23. Pour into the electric baking pan.
24. Fry until the water is dry and ice blossoms appear.
25. Turn it around and see if you have a great appetite.
