- 300g minced pork
- 75g chives
- 25 dumpling skin
- 1 bowl flour paste
- vegetable oil
- sesame oil
- cooking wine
- chicken powder
Wash chives. Mince into pieces. Set aside.
Add a little vegetable oil, minced ginger, salt and chicken powder to the minced pork. Mix well. Gradually add a little water while stirring. Add chopped chives. Drizzle with a little sesame oil. Stir well.
Wrap pork stuffing with dumpling skin. Make the dumpling into a boat shape.
Preheat the pot, add oil to fry boat-shape dumplings. Cover and heat over a small fire until the dumpling's skin becomes golden brown.
Add flour paste to the pot. Cover and continue to fry until water runs out.
Sprinkle a little vegetable oil to the dumplings and continue to fry until cooked and golden brown.