First a dumpling skin flat, with the back of a small spoon in the middle of the dumpling skin coated with a layer of lard, dumpling skin edges of a circle of 1 cm is not coated, in the lard coated area smeared with a layer of durian meat.

On the basis of 1, dumplings around a circle of water, and then paste a brand new dumpling skin on the basis of 2 to repeat the first 2 steps, that is, three layers of dumpling skin sandwiched between two layers of durian meat, this picture can be seen in the middle of the stuffing bit more than a fork in the periphery of the cake pressed on the circle to prevent the process of frying leakage of fillings, but also to play a role in the beauty of the role.

Heat a pan, put a spoonful of olive oil, and then put a good cake on the go to fry, the whole process to use the smallest fire on both sides of the frying for 3 minutes to see both sides of the golden crispy, you can start the pan.