1. Mix the flour with cold water and two eggs until it becomes flocculent. It should not be too wet. Add flour when it is wet.
2. Knead the flocculent gnocchi into a large ball with your hands. Knead it evenly, about 10 minutes, so that the skin will not break easily in the future.
3. Seal the kneaded dough with plastic wrap and let it stand for half an hour.
4. Leek and egg dumplings, chopped the leeks
5. Salt the eggs, beat them, and fry them in a hot oil pan until golden brown. Stir it up after frying.
6. Add five-spice powder or thirteen-spice to the chives and eggs. Taste for yourself sweet and salty with appropriate amount of salt.
7. After the dumpling filling is finished, the dough has woken up. Sprinkle flour on the chopping board to avoid sticking. Then cut a piece of dough, rub it into a long piece, and cut it into small pieces.
8. Flatten each small section and roll it into a round slice. Sprinkle flour when it is sticky.
9. Wrap the stuffing in the skin, no matter what the appearance, the mouth must be squeezed and not opened.
10. Dumplings are especially easy to cook. After the water has boiled, put the dumplings one by one into the water. After the water boils again, add cold water and continue cooking. After adding cold water twice, it will be cooked. Remove and serve.
11. Add garlic, light soy sauce, vinegar, salt, sugar, sesame oil, monosodium glutamate, chopped green onion and add water (warm water in winter, and purified water at room temperature in summer) and mix well. If you want to eat spicy, add some chili.
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