1. Prepare the ingredients: 280 grams of leeks, 80 grams of carrots, 150 grams of water chestnuts, 400 grams of pork, 80 dumpling wrappers, appropriate amounts of salt, sugar, chicken essence, cooking wine, and cooking oil.

2. First, chop the pork, leeks, water chestnuts, and carrots separately and set aside.

3. Prepare a larger basin, pour the four main ingredients, add salt, cooking wine, sugar, chicken essence, stir evenly, and add seasonings according to personal taste.

4. Put the stuffing into the dumpling wrappers, soak with water around them, wrap the dumplings and set aside.

5. Pour a little oil into the pan, spread it evenly, arrange the oil on the bottom of the dumplings, pour in water, and cover half of the dumplings.

6. When the water is almost dry, open the lid of the pot, turn down the heat and cook. At this time, the bottom part is filled with oil and the water has dried up.

7. Continue to fry over low heat until a brown mesh-like edge appears on the bottom. Turn off the heat and take up the pan.