Leek and Egg Dumplings
1.
Pour the flour into the basin and add water
2.
Stir it with chopsticks into a flocculent state and let stand for one hour
3.
Knead into a smooth dough, cover with a damp cloth and relax for half an hour
4.
Wash and chop the leeks
5.
Beat the eggs and pour them into a pan with oil
6.
Scramble the eggs into broken eggs
7.
Add the scrambled eggs to the chopped chives
8.
Add appropriate amount of salt, extremely fresh and oyster sauce, mix well
9.
Cut the loosened dough into small pieces
10.
Take a dough and roll it into thin slices
11.
Pack the leek and egg stuffing in the middle
12.
After closing the mouth, make it into a dumpling shape
13.
Pour proper amount of water into the pot, add sesame oil and salt to boil
14.
Pour dumplings into boiling water
15.
After the dumplings are boiled to float, you can pick up the sauce and eat it
Tips:
1. When adding water to the flour, do not pour it in at once
2. The flour is easy to knead after standing for one hour
3. The filling can be changed as you like
4. It is best to wrap the cut small doses with plastic wrap to prevent drying out
5. Pour the dumplings after the water has boiled
