1. Slowly add water to the flour, stirring with chopsticks while adding.

2. Knead into a dough, cover the basin can be appropriate molasses 15 minutes.

3. The large dough can be divided into 2 parts, take one in the center of a hole, with the hand back and forth primed strands of fine.

4. After pulling it from one place, put it on the board and knead it into strips of similar thickness.

5. Use a knife to cut equal-sized pieces of dough.

6. Use a rolling pin to roll out the dumpling skin.

7. Add white pepper, ginger powder, salt, cooking wine, chicken juice and soy sauce to the meat mixture and mix well. Add the appropriate amount of water, stirring in one direction as you add. Beat the water properly. Mince cabbage leaves and add to the meat mixture and mix well. Season with salt and add sesame oil and mix well.

8. Take a crust, put the filling in the center, pinch it diagonally and leave the sides unsealed.

9. Follow the steps to finish wrapping all the crusts or fillings.

10. Mix the flour and vinegar according to the ratio of flour:water:vinegar=1:15:0.5. The vinegar can be arbitrary, no need to be rigid.

11. Put the oil in the frying pan, low heat, put the pot sticker embryo, low heat bottom frying burnt bottom.

12. Drizzle flour vinegar water, vinegar can be rice vinegar can also be balsamic vinegar. Cover the pot, see the bottom of the water steam can continue to add a little until the fried dumplings can be cooked. If you want the bottom with a crispy bottom pattern, you can once add about 1/3 of the water, cover the pot until the bottom of the water evaporation, the formation of crunchy like a crispy bottom can be out of the pot.