1. Add a little warm water to the yeast and let it stand for 10 minute. Add flour, warm water and dough, cover with plastic wrap and ferment.

2. Cut the onion and ginger into pork stuffing, add cooking wine and marinate with soy sauce 15 minutes.

3. Cook the vermicelli in a hot water pot until it becomes soft. Take it out to cool. Cut it. Wash and chop the leaves of Chinese cabbage.

4. Add sesame oil, pepper, salt and chicken powder to the cabbage vermicelli and meat stuffing and mix well.

5, wrapped buns 10 minutes, add a little oil to the pot, burn 60% hot buns.

6. Stir-fry for one minute, then pour in flour water (noodles: water = 1: 5), and add flour water to 2/5 of the steamed stuffed bun.

7. Cover and bring to a boil. Turn to low heat until the flour and water are dry and the bottom of the steamed stuffed bun becomes crisp. Sprinkle with sesame seeds and chopped green onion.

8. According to the different fillings in fried dumplings, "fried dumplings" are divided into beef, pork and leek fillings, but their making methods are basically the same. Water-fried dumplings are mainly fried with water, and the key is to master the correct heat. And the temperature should not be too high when frying, just keep it 50% hot.