1. Minced pork, chopped leeks, soak the vermicelli slightly, cut into short pieces with scissors; put all the ingredients in a large plate, add salt, pepper, soy sauce, and a little sugar to taste, stir the filling evenly, preferably Supreme power
2. Start making dumplings, put an appropriate amount of meat on the skin, and fold out folds
3. Turn on a low heat, add a little oil to the pot, put the leek dumplings; the bottom part is fried until slightly yellow, add the adjusted starch water, probably the ratio of powder to water is about 1:12, cover the lid, and fry until the dumplings are cooked
4. You can see that the water underneath dries up and looks like an ice flower
5. Can't finish it at once? No problem. Fry the whole meal and steam the rest in a steamer. Take it out from the refrigerator the next day and fry it until the outer skin is crispy. It has the same flavor. You must order this for Cantonese morning tea!
Tips:1. The best choice for meat is seven-point fat and three-point lean, and then there is no need to mince too much;
2. You can add some extra carrots, shiitake mushrooms, etc. I just have this relatively vegetarian one;
3. The extra steamed, fried it the next day, the flavor is still good, and it is easy to save after steaming.
