1, 500g refined flour, 250g lean pork, 400g leek, 50g soy sauce, 50g sesame oil, 50g edible oil, a little pepper, monosodium glutamate, pepper noodles, Jiang Mo and refined salt.

2. Practice: Chop the meat into a pot, add soy sauce, pepper, Jiang Mo, salt, monosodium glutamate and pepper noodles, mix well, then add sesame oil, mix well, and finally chop the leek and mix it into the meat to make stuffing.

3. Pour the white flour into the basin, add water and knead it into dough (warm water is used in all seasons), knead it evenly on the table, pull it into 60 small portions, sprinkle it on your face, then roll it into a small round dough one by one with a rolling pin, wrap it with stuffing, knead it into a semicircle, and knead it into five flower pleats (be careful not to crush it, and leave a proper amount of holes to breathe).

4. Heat the wok, pour in a little cooking oil, arrange the wrapped pot stickers neatly in the wok, pour in about 525g of thin batter (that is, 500g of clear water, add about 25g of flour and stir evenly), cover the lid, stir fry and stew for about 7-8 minutes, and shovel it into the wok with a spatula after the wok is wet.