1. Mix the pork stuffing with onion, ginger, salt, soy sauce, cooking wine and pepper powder and marinate for 20 minutes. Cut the leek into fine grains and pour in the clear oil and stir well. (The clear oil is added to prevent a lot of water from coming out after the leek meets the salt.) Mix it with the pork stuffing. Pour boiling water of 70-80 degrees into the noodles, stir with chopsticks, cool the noodles and dough with your hands after a little, and don't rub the noodles hard.

2. The process of wrapping is the same as that of jiaozi, except that you don't pinch both sides.

3. The pan is on fire. Pour the clear oil into the pan and heat it. Put the wrapped raw pot stickers into the pan, fry for two or three minutes, and pour in the water mixed with flour.

4. Cover the pot cover, dry the water in the pot with medium heat, and bake it golden at the bottom of the pot paste with a small torch. In the process of burning with a small fire, the pot should be rotated continuously to make the bottom of the pot heated evenly.