1. Mix the dough ingredients, knead it into a smooth dough, cover it with plastic wrap and let it rise for 1 hour;
2. During the waking time, chop the leeks that have been cleaned and dried, mince the soft soaked vermicelli and dried fungus, fry the two eggs, mince, and mix with the shrimp skins;
3. Add edible oil, salt and a little allspice powder to the filling;
4. Cut the awake dough into three parts, knead each part and cut into small pieces;
5. Flatten each small dose;
6. Roll out into a circle, and pack the stuffing;
7. Wrapped in the shape of a small bun;
8. Add a little cooking oil to the frying pan and put in the buns;
9. Add one-third of the deep water to the frying pan and cover it;
10. The water in the pot is boiled dry and the buns are cooked. Sprinkle a little chopped green onion and black sesame seeds before serving.
Tips:I have a relatively large portion. To make it easier to eat, I prepare it and freeze it in the refrigerator, then take it out and fry it when I eat it. If you eat it now, you can reduce the ingredients according to your needs.
