1. Pick and wash the leeks, control the water, and cut into small pieces
2. Beat the eggs with pepper and stir-fry them in a frying pan.
3. Add shrimp skins and stir-fry, turn off heat and cool
4. Mix the leeks with scallion oil, add minced egg, five-spice powder, sesame oil and mix well
5. Pinch the four sides of the dumpling skin thinly with your hands
6. Fill in the right amount of leek stuffing in the middle
7. Cover the top with a piece of dumpling wrapper (spread a little water around the dumpling wrapper) and squeeze the four sides tightly with your hands
8. Then knead it into lace (if it is troublesome, you can omit it)
9. Add oil to the pot and heat it to 4 to 5 percent heat and put it into the box
10. Fry until golden on both sides
Tips:1: Mix the leeks with oil and it will not make soup.
2: Put a little water around the dumpling wrapper to make it more firm.
