Pan-fried dumplings with fennel and beef

Overview

Fried dumplings without oil, fennel beef, delicious!

Prepare cold water dough, form into dough, rise and set aside.
Chop the beef into fillings, wash the fennel, soak and chop the fungus. Add appropriate amount of salt, sugar, oyster sauce, soy sauce, and flaxseed oil to mix the filling.
Make the dumplings, put them in the pot and arrange them!
After the heat in the pot comes up, pour in an appropriate amount of water and turn to high heat. When the water is almost dry, turn to low heat. After all the water vapor has evaporated, turn to low heat for a minute or two. There will be a burnt shell on the bottom and the pot is ready.
When the dumplings come out of the pan, the shells are just right!
It's hot, take a sip, it's not bad, the salty and fresh soup, I like it!
Still, my favorite pickled peppers in vinegar, paired with meat fillings, are not greasy at all and are very delicious!