1, flour plus dry yeast seasoned with warm water (according to the instructions), knead through.

2, do the meat filling: good pork mince, add salt, pepper, a little monosodium glutamate, minced green onions, add a little water (plus vegetables on the water) stirring and mixing, repeated many times, stirring the best in one direction, and then put in the freezer to stand for 30 minutes, you can.

3, with the flour, the meat filling into the package, the size of the arbitrary, press flat (thickness moderate).

4, pan oil, light the fire, will do a good job of pie prevention, add cold water, flat pie on top of the lid, open the lid, open the fire, and when the water is almost dry, start the lid. Change to medium heat, slowly turn the pan, so that the side of the pan partially on the fire, frying golden brown, and then turn over, also frying golden brown, can be.

Note: the filling with vegetables:

I generally use bok choy (bok choy, Chinese cabbage, celery can also be), boil a pot of water, open, put a moderate amount of bok choy, discoloration out, into the side of a large pot of cold water, in time to cool down, (otherwise, the bok choy will be yellow), and then with the hands of the hands out of the squeeze out of the water, chopping, so that good chopping much more, and then squeezed out of the water, mixed with oil.

Mix with the meat mixture, mix well! In time to use!