1. Add appropriate amount of whole wheat flour and slowly add water to make a dough. After waking up for half an hour, knead it smoothly. Cover with a damp cloth and wake up for another half an hour.
2. Wash the pork leg and grind into meat filling, add cooking wine, fish sauce (if you don't have it, don't put it), salt, pepper and stir until it is strong.
3. Wash the toon and cut off the head.
4. Put water in a pot and bring to a boil, add toon and blanch for about ten seconds, remove.
5. When the toon is aired until it is not hot, squeeze out the water, chop the toon into pieces, put it in the meat, and stir evenly. If the meat filling is too dry, you can add an appropriate amount of water and stir well.
6. Take an appropriate amount of the awake dough, knead it evenly, knead it long, cut the ingredients, and roll it into a slightly thicker round piece in the middle.
7. Pack an appropriate amount of minced meat, pinch the middle tightly, don't pinch the two ends.
8. Pour a little oil in a non-stick pan, put the potstickers in the green, and flatten it slightly.
9. Fry until the bottom is browned.
10. Pour in the right amount of boiling water, the amount of water is less than half of the pot stickers.
11. Cover and simmer until the moisture is dry.
