1. Put 300 grams of flour in a basin, slowly add boiling water, stir quickly with chopsticks to make the flour evenly cooked, then add cold water to form a smooth dough, relax for 20 minutes.
2. Dumpling stuffing materials.
3. Beat the eggs, add 1 teaspoon of salt, 2 teaspoons of rice wine and mix well.
4. Heat up a pan, put an appropriate amount of salad oil, pour the oil into the egg liquid and stir quickly with chopsticks to form egg pieces.
5. Serve and let cool.
6. Finely chop leek and sausage.
7. Mix the cold minced egg with the leek sausage, add salt, 2 tablespoons of cooked salad oil, a few drops of sesame oil, 2 teaspoons of light soy sauce, and mix well.
8. Roll the dough into strips.
9. Divide the dough into evenly-sized noodles and press flat.
10. Take a flour paste and roll it into a thick, thin skin around it.
11. Add an appropriate amount of leek and egg filling.
12. Make dumplings.
13. Wrap all the dumplings and place them on a steamed steamer with a clear distance. Water in a pot, steam for 8 minutes.
14. Take out the steamed dumplings immediately.
15. Finished picture.
Tips:1. The leeks will produce water, so add salt and mix the stuffing before making dumplings.
2. The hot noodles have poor elasticity, and the noodles should be rolled slightly thicker to prevent steaming.
