How to make leek, egg and vermicelli dumplings

• 

  1.Prepare the ingredients: remove the bad leaves from the leeks and clean them.
  Wash the eggs and it will be OK.

• 

  2. Next we start preparing the dumpling wrappers.
  Add an egg to the flour,
  add a little salt, and knead it into a smooth dough (then cover it with a lid and let it rest for about half an hour).
  Next, prepare the dumpling filling, leaving the dough alone.

• 

  3.Add some salt to the eggs, and then stir evenly with chopsticks.
  Put an appropriate amount of cooking oil into the pot, pour in the egg liquid and spread it with chopsticks.
  After frying, take it out and set aside.

• 

  4. Boil water in the pot.After the water boils, turn off the heat and add vermicelli.
  Cover the pot, simmer for 5 minutes, and serve.

• 

  5. Cut the vermicelli into small sections and put them on a plate.
  Put oil in the pot, add vermicelli, add appropriate amount of salt, stir-fry evenly,
  take out and set aside.
  (You can run the vermicelli through cold water, otherwise it will be a bit hot if you don’t cut it immediately)

• 

  6.Cut the leeks into small pieces and put them in a basin for later use.

• 

  7.Put the leeks, eggs and vermicelli together and stir evenly.
  Add salt, steamed stuffed buns and dumpling ingredients, chicken essence, and sesame oil, and stir evenly.
  (Dumpling filling completed)

• 

  8. Divide the dough and make small doughs.
  Pull the dough out from the middle and knead it into picture 1.
  Cut, cut into Figure 2.
  Then press it flat and roll it out with a rolling pin.
  (Dumpling wrapper completed)
  (In fact, it can be simpler, this step is up to you to do whatever you want)

• 

  9.Start wrapping
  (It is inconvenient for me to take pictures alone, so I didn’t take any pictures at this step, please forgive me)

• 

  10.It’s out of the pot, let’s eat
  (I didn’t have time to take pictures of the dumplings, so I’ll omit them)