Pan-fried dumplings with hot noodles and shepherd’s purse

Overview

Delicious fried dumplings---Shepherd's purse fried dumplings

Pork cut into cubes
Pick and chop the leeks.
Pick and wash the shepherd's purse and blanch it. Soak in clean water for 2 hours.
Chop the soaked shepherd's purse.
Put the shepherd's purse, leeks, and pork into a clean basin, add oil, very fresh soy sauce, salt, and chicken essence and mix thoroughly to form a filling.
Add a small amount of boiling water to the flour and stir with chopsticks to form a fluffy consistency.
Add appropriate amount of cold water, knead into a smooth dough, and let it rest for a while.
After the dough has risen, roll it into long strips and cut into pieces.
Roll the dough into cakes.
Take a pie and add fillings.
Wrap into dumplings.
Pour a little oil into a non-stick pan, add dumplings and fry over low heat.
Fry until the bottom is golden brown.
Add hot water to two-thirds of the way through the dumplings and cook over medium heat.
When the soup dries up, add a small amount of water starch.
Sprinkle with white sesame seeds and let dry over low heat.