1. Choose clean leek, wash and control water, mince
2. Soak the sea rice 1 hour in advance and then mince
3. Heat one and a half eggs in the oil, and set aside half an egg for later use
4. Soak the fungus in advance, wash and chop
5. After the scrambled eggs let cool, add the leeks, fungus, and sea rice to the appropriate amount of salt, oyster sauce, and sesame oil, mix well
6. Knead the flour, water and salt to form a smooth dough, let it rest for half an hour
7. Rub the dough into long strips and cut into small pieces
8. Roll into dough
9. Pack stuffing, pinch and close
10. Heat the pot, put a small amount of oil, and put the dumplings in the pot
11. Pour half a bowl of water into a high heat and turn to a low heat
12. Fry until the water is dry, pour in the egg mixture of half an egg
13. Fry the main surface and sprinkle with black sesame seeds and chives to decorate
Tips:1. Add chicken essence or monosodium glutamate according to your preference. 2. The cast iron pan I use can be used for more frying at a time. My pan has a small diameter of 16cm. This amount can be used for three pans. Put half a bowl of water and half an egg each time. Master according to your own situation 3. Don't fry the dumplings
