1. Put the minced meat in a piping bag, add chopped green onion, minced ginger, thirteen incense and salt,
2. Grab and pinch with your hands, mix thoroughly, or put it in a bowl and mix well before putting it into a piping bag
3. Take three ready-made dumpling wrappers and arrange them
4. Use a piping bag to squeeze the meat filling onto the dumpling wrapper.
5. Dip clean water on the edge of the dumpling wrapper with your hand, then fold it in half and press and glue it tightly.
6. Slowly roll up from the bottom up, you will see the shape of the rose
7. All one by one
8. Put an appropriate amount of oil in the pan, put the rose dumplings in the pan and fry for a few minutes
9. Pour in an appropriate amount of water and simmer over medium-low heat for about 10 to 15 minutes.
10. Dip it in vinegar when you are done, it's fragrant!
Tips:There is no difficulty, that is, when making the pattern, water should be applied to the skin of the dumpling to facilitate bonding; pay attention to the heat and time when frying
