1. Add the flour to the boiling water and blanch it, stir it into a flocculent shape. Don't add too much water.
2. Let it cool and not hot, knead it into dough and wake up for a while.
3. Cut the pork into small cubes and marinate in soy sauce for a while.
4. Pick and wash the leeks, water-controlled and chopped.
5. Put the diced leeks into a clean basin, add oil, soy sauce, salt, and chicken essence, mix well to form a filling.
6. When the dough wakes up, knead it into long strips and cut it into ingredients.
7. Flatten the agent and roll it into a cake.
8. Add the fillings and wrap them into pot stickers.
9. Pour oil in a non-stick pan, put the wrapped pot stickers into the pan, and fry on medium-low heat until the bottom is browned.
10. Add hot water and cook until the soup is dry.
Tips:At the end, the soup should be watched on the side of the pot when it is dry to prevent it from sticking.
