1. Add a little salt to the flour and mix well, slowly add water and stir with chopsticks to form a flocculent shape.
2. Knead it by hand to form a smooth and soft dough, cover it with plastic wrap and let it sit for 20 minutes.
3. Wash the leeks, drain, and chop.
4. Shrimp shelled, shrimp thread, cut into cubes; scallops crushed into silk, sautéed with a little oil
5. Mix the scallops, chives, and shrimp, add salt, ginger, and shrimp oil to taste and mix well.
6. Take out the dough, sprinkle some thin noodles on the chopping board and knead it a bit, divide the dough into several portions, knead into long strips, make a paste, flatten it, and roll it into a dumpling wrapper; wrap the stuffing and knead it into a dumpling.
7. Several raw dumplings are made.
8. Boil the pot with water, add the raw dumplings and cook.
Tips:1. Don't chop or puree the shrimp, otherwise the deliciousness of the shrimp will be lost when it is mixed into the filling.
2. When making dumpling wrappers, it should be more than 20 minutes after mixing the noodles, and the noodles should not be too soft.
