1. Pour flour in a basin, and stir while adding water until the dough becomes a ball. Don't be too hard. The softness of the dough is basically that you don't need to use too much force. Just press on the dough and there will be a small hole.
2. Rinse the leeks after they are clean
3. 1. Beat the eggs into a bowl, put a little salt and beat them into egg liquid 2. Heat oil in the pan, wait 7 minutes for the oil to heat up, put the egg liquid in the pan and stir-fry 3. Break the eggs after they are cooked
4. Dry the water on the leeks and chop them
5. Put the leeks and the crushed eggs in a basin, add a few drops of rapeseed oil, add salt, and adjust the filling
6. Cut out a section of the noodles and roll them into strips, but not too thin
7. Cut the kneaded noodles into cubes and cut them with a hob.
8. After the noodles are flattened by hand, use a rolling pin to roll them into dumpling wrappers
9. Put stuffing in the dumpling wrapper and knead it into dumplings.
10. Put water in the pot to boil, put the dumplings, add a little water after the first boiling, and then boil twice to get out of the pot.
Tips:1. When adjusting the filling, you can adjust half of it first, because the leeks will produce water after adding salt, which will affect the taste of the filling
2. Drop a few drops of rapeseed oil when mixing the stuffing so that the vegetables can stick together better, and the stuffing will be more fragrant after the oil is dripped
3. When adjusting the filling, you can put the amount of salt according to the weight of your own food, you can taste it
