Potato and leek dumplings

Overview

The potato buns made for breakfast nearby are all weird, and the fat meat that I don’t eat at home is dried out and used in the buns!

I forgot to take pictures when making the dough. I just dissolve the flour, yeast, baking powder, sugar and yeast in warm water, and then turn it into a smooth dough. I put it in a warm place to ferment. I put it next to the heater for about four hours and then it's ready
Adjust the stuffing. Peel and dice the potatoes. Mine were a bit big. Cut the leeks. Add the diced dried fat pork, pepper salt, and oil for dicing the meat. Mix well and the stuffing is ready
Add the fillings and roll out the dough so that it is thick in the middle
Wrap and leave for 20 minutes for secondary fermentation. At this time, you can boil water
Put the pot on the pot and set it to 180° on the induction cooker I used for 15 minutes. Don’t put the lid back on and wait for 2-3 minutes
Take it out of the pan and serve it hot
In the picture above, the hair is pretty good, with big white hot buns! This is enough for two people!