How to make steamed leek and egg dumplings

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  1.Put the flour into a container, use warm water to make it into a fluffy shape, knead it into a dough, and put the surface Knead until smooth, cover with plastic wrap and let rest for about ten minutes.

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  2.Crack the eggs into the container, add a little salt and stir to disperse.The pot is 80% hot.Pour in a little oil until it is 20% hot, pour in the egg liquid, stir quickly with chopsticks, and remove from the pan.

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  3. Wash the leeks, drain the water, cut them and put them in a container.

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  4.Put the fried eggs and leeks together, add oil and Oil, light soy sauce, thirteen spices, salt, chicken powder, mix well.

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  5. Knead the dough into long strips, pull it into sections, knead it, flatten it, and roll it out dumpling skin.

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  6.Put the dumpling filling into the dumpling skin, fold it in half and fold it all at once lace.

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  7.Add water to the pot, separate the water into the pot, and steam over high heat for fifteen minutes.Turn off the heat.The hot dumplings come out of the pan and are delicious with your favorite dipping sauce.