Chives and pork dumplings

1. Add a small amount of salt and corn oil to the flour and mix well.

2. Add water and smooth dough, cover with a damp cloth and let stand for 20 minutes.

3. Thaw the minced meat and leeks, then mix them together. Add salt, rice wine, cooking oil, ginger powder, and pepper, and stir well.

4. Roll the dough into long strips and twist them into equally sized pieces.

5. Roll it into thin slices and put the dumpling filling on top.

6. Knead all the ingredients into dumplings.

7. Bring the water to a boil in the pot. Put the dumplings into the pot and bring to a boil. Then, add half a bowl of cold water in three portions and bring to a boil until the dumplings float. Turn off the heat.

8. Remove and serve immediately.

9. You can also skip cooking and put a small amount of oil into a flat bottomed pan. Put the dumplings into the pan and fry over medium heat for 2 minutes. Then, add water and soak half of the height of the dumplings. Cover and bring to a boil until the water is dry, then open the lid and fry on the opposite side until golden brown.