1. Add the high-gluten flour to the right amount of water in advance to form a dough, knead it and cover it with plastic wrap.
2. Prepare dumpling fillings: remove impurities from the leeks, soak them in light salt water for more than 10 minutes, then wash them repeatedly, control the moisture or absorb the moisture with kitchen paper, then chop them, and mix with some salad oil to lock the moisture.
3. Beat the eggs and mix with a little cooking wine and stir evenly (to remove fishy and freshness), add a little more oil to the wok, no need to add oil when mixing the stuffing. After the oil is boiled, pour in the egg mixture, stir while pouring, stir as much as possible, and take out to cool.
4.
Take a large pot, add all the ingredients to the pot, add salt, mushroom powder, pepper, and oyster sauce and mix well.
5. To make dumplings, knead the good dough into long strips, pull them into even small noodles, roll them into cakes, wrap them with fillings, and pinch them with both hands. The simplest method is for everyone.
6. Boil dumplings: add proper amount of water to the pot, boil the water and pour the dumplings, boil it for the first time, pour some cold water, then boil and then pour some cold water, and turn off the heat for the third time, remove, and the dumplings are cooked just right.
7. It's not as delicious as dumplings when served on a plate.
