1. Pick the leeks, wash and chop them for later use.
2. Four eggs, smashed, fry in a hot oil pan, and mash them for later use.
3. Soak the dried shrimps in hot water until soft, chop them for later use.
4. Put the chopped leeks into the basin, add the appropriate amount of peanut oil, pepper noodles, then add the chopped eggs, the chopped shrimps, add a little salt and chicken essence, and stir well the vegetable fillings.
5. Mix the flour with cold water to form a dough (the dough is harder than usual), let it stand for 20 minutes.
6. Divide into several small balls and knead them separately.
7. Use a rolling pin to roll the small dough into large and thin round cakes.
8. Spread the vegetable stuffing evenly on top.
9. Roll another dough of the same size on top, and compact the two sides into a dough.
10. Put on the pot, turn on the fire, heat up, put the dough into the pan, slowly turn the heat in a circle to cook.
11. Use a knife to cut the baked vegetable cakes in four quarters before serving.
