Stock in the refrigerator, 21 dumplings, pork caper's take out and spare.

2.

13g flour with a small bowl of water to make a thin paste standby.

3.

Heat the oil in a hot pan, shake the pan to evenly coat the bottom of the pan, add the dumplings and fry over medium heat until the dumpling skins are lightly browned.

4.

Put in water to cover the dumplings halfway, cover with a lid and simmer over high heat until the water dries out, this is to allow the skin to absorb the water and the filling to cook.

5.

Reduce the heat to medium and fry the dumplings for three minutes, until the skin is a little golden brown.

6.

Mix in the thin batter, no need to cover, and fry on medium heat until the batter becomes golden brown and warps.

7.

Golden brown crispy fried dumplings are ready, and then some dumpling vinegar with a little cilantro is perfect.