1. The dough is kneaded and set aside.
2. Cut the leek into froth, the egg is slippery, the vermicelli is boiled softly and chopped; when the eggs and vermicelli are cool, add oil, salt, chicken essence, and mix well.
3. Huhao dough pulls into a potion.
4. Roll out the skin
5. Stuffing
6. cook
7. Eat dumplings
Tips:1. With the addition of vermicelli, the leek filling will not ooze out of the soup.
2. Boil the dumplings under boiling water, turn to medium heat when they boil again, and wait until the dumplings are swelled and round, then they can be out of the pot.
