1. Mix the flour with cold water to form a soft dough and knead it into a dough, cover it with plastic wrap and let it stand for half an hour. (This time can go to prepare the filling).
2. Chop the cleaned leeks.
3. Put a little more oil in the wok to scramble the eggs.
4. Put the chopped leeks and the cold egg into a basin and mix well (a little more oil is added when scrambled eggs, so I won’t put oil anymore when mixing stuffing, you can come as you like Add the right amount of oil).
5. Add a little salt and mix well.
6. Knead the loose dough repeatedly to form a smooth dough. Then divide the dough into three pieces.
7. Take one portion and knead it into a long round strip.
8. Cut into uniform agent.
9. Sprinkle with flour and press into an oblate shape.
10. Roll out a slightly thicker dumpling wrapper in the middle with a thinner edge (a thicker center to avoid squeezing the bottom of the dumpling wrapper when filling).
11. Put the stuffing in the dumpling wrapper and start wrapping.
12. Pinch the edges of the dumplings according to your favorite style and wrap them.
13. It's packed.
14. Bring the water in the pot to a boil, put the wrapped dumplings in and cook. After the water is boiled again, continue to boil for 30 seconds to turn off the heat.
15. Sheng out.
16. Let's eat.
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