1. Add the baking powder and water to the flour and make the dough to wake up for an hour
2. Heat the pot, add the minced meat, stir fragrant, add the cooking wine, evaporate, add the pickles, salt, sugar, and finally mix the chicken essence evenly, turn off the heat and let cool
3. When the flour is doubled, take it out and soften it and divide it into 16 doses of about the same size.
4. Take one and squeeze it open by hand
5. Add stuffing
6. Close your mouth for later use
7. Press lightly with your hand and roll it out
8. Heat in a non-stick pan and fry until golden on both sides
9. OK, you're done!
Tips:The stuffed dough must be left for 5 minutes so that it won’t break when rolled out
