Step 1

seasoning

Step 2

vegetable

Step 3

150g each of low-gluten flour and all-gluten flour

Step 4

Add 60g of oil

Step 5

Rub into this powder

Step 6

Add cumin and drop it

Step 7

A small spoonful of salt

Step 8

105g water

Step 9

After stirring, knead into a ball

Step 10

Cover and wake up for 1 hour

Step 11

Cut the potatoes and boil them thoroughly in boiling water

Step 12

It would be nice if the chopsticks could go through it

Step 13

Easily peel off the skin of potatoes

Step 14

Cut into small pieces

Step 15

Add oil to a small pot and stir-fry the ginger and minced garlic until fragrant

Step 16

Add paprika and cumin powder and sauté until fragrant

Step 17

Add allspice

Step 18

Keep the heat low, add the green beans and stir-fry

Step 19

Add the sliced potatoes

Step 20

Stir-fry evenly and add a spoonful of salt

Step 21

15g flour with water

Step 22

Stir into batter

Step 23

Knead the dough smoothly, poke a hole

Step 24

Cut the openings and knead smoothly

Step 25

Cut into small evenly cut into small pieces

Step 26

Roll it into an oval shape and cut it from the middle

Step 27

The radius in the center of the edge, plaster with a paste

Step 28

Stack it over

Step 29

Flatten without leaving a hole

Step 30

Put the finished filling

Step 31

The seal is covered again

Step 32

Fold a pleat on the opposite side and press it up

Step 33

Put it away

Step 34

Fork presses out the lace

Step 35

Heat the oil to 180 degrees and fry

Step 36

The surface is golden and comes out of the pan

Step 37

Crispy on the outside and tender on the inside, one bite, the aroma overflows