There is no written record of this story, but researchers have followed up historical clues as to when leeks were first cultivated in ancient China, and when fried leek dumplings were a favorite of both the common people and their emperors. To cook:

1. Add 120g warm water to 300g flour and mix. Cover the dough and let it rise for about two to four hours.

2. Mince 500g belly pork and add 10g salt, 2 tbsp cooking wine, 2 tbsp peanut oil and 5 tsp sesame oil.

3. Beat four eggs and stir fry until almost done. Chop.

4. Wash and dice 150g leek.

5. Mix the mince, 10g dried shrimps, pieces of egg, and diced leek in a basin. Add 2 tbsp peanut oil, 2 tbsp oyster sauce and 5g salt and stir.

6. Roll out the dough into long strips and cut into 30g sections. Flatten each one with your palm. 7. Roll out each section of dough, making them thin on the perimeter and thick in the middle.

8. Wrap the fillings and shape the dumpling.

9. Warm a pan and add peanut oil. When hot, add the leek dumplings and deep-fry until the pastry turns crisp and golden. Serve.