Materials

500g of flour

500g of minced pork 500g of leek 300g of pork jelly 200g (with or without) 5 eggs, a little edamame, a few slices of ginger, salt

Methods

1 Use cold water to mix the noodles and then cover with plastic wrap and molasses for 30 minutes

2 Scramble the eggs in hot oil and scramble the eggs, stirring them into egg cubes as you scramble. The eggs can be cooked to 6 minutes, not too cooked

3 Sauté the ginger and edamame in hot oil, then throw away the ginger, and when the oil cools, add the meat and salt and stir (cut the pork skin jelly into cubes and add it to make the dumpling filling more juicy)

4 Slice the chives half a fingernail long, not too short, and if they are too short, they won't have any texture

5 Stir in the meat and chives and mix them well

6

7 Add a little oil to the pan and spread the dumplings in it, wait until the bottom of the dumplings become a little hard

8 Add a bowl of hot water, then cover and simmer until there is no more water left, then it will be cooked

9 You can dip it in the seasoning mix of soy sauce, vinegar, and sesame oil and eat it

Tips

The dumplings should be fried in the pan with high heat, so the bottom of the dumplings will get hard skin, then add water and low heat. hard skin, add water and then lower the heat

It is recommended not to use an electric pancake pan!