1. For 130g all-purpose flour, boil the noodles with 108g of 85°C boiling water, knead it into a smooth dough, and cover it to prevent it from drying out.
2. Wash 150 grams of leeks in dry water, chop a scrambled egg, soak 15 grams of dried sea rice in warm water, and cut 80 grams of cooked sweet potato vermicelli into small pieces.
3. Knead the dough into strips.
4. Cut into 9 noodles of uniform size.
5. Roll out into an oval shape and cut in the middle.
6. Fold in half and compact one side of the cut.
7. It opens in a triangular shape.
8. If time is free, pinch the edge of the incision with a pattern. Omit if it is troublesome
9. Open the triangle and fill in the filling.
10. Pinch the edges and fold the laces as well.
11. After all the fillings are finished, there are only 16 fillings, and two of the skins are left.
12. Put the right amount of oil in the pot, the oil temperature is 60% hot, and add the vegetable dumplings. Fry until the skin is golden and fish out.
13. Plate.
