1. Prepare flour, potato flour, and pork. Pour an appropriate amount of boiling water into the flour and stir quickly.
2. Don't burn it when it cools slightly; knead it thoroughly and form a smooth dough; make hair for 15 minutes.
3. Soak the vetch noodles in advance; shred the pork, mix well with soy sauce and starch for later use; cut the cabbage stalks with vinegar into fine shreds; wash and shred the green and red peppers; pat the garlic and chop for later use.
4. Heat the oil in the pan, smooth the pork shreds, and set aside.
5. Stir the garlic cubes with the remaining oil in the pot; pour in the green and red peppers and stir-fry until soft; pour in the cabbage stems, add a little salt and stir-fry well.
6. Pour in a few vermicelli and stir well.
7. Add pork shreds and stir-fry well.
8. Stir-fried kimchi and shredded pork with vetch noodles and let it cool as fillings for later use; knead the dough evenly, divide it into small doses, knead it into a bun skin shape, wrap the stuffing, and wrap it into a bun shape.
9. The pleated side is pressed down into a flat round shape, and patted with white sesame seeds.
10. Heat oil in the pot and put in the dough.
11. Slowly fry on low heat until both sides are browned and crispy.
12. The fried pies are served on a plate.
