1. Add appropriate amount of water to flour to form a moderately hard dough, let it stand for a while and knead it evenly.
2. Pick and wash the leeks, soak them in light salt water for 10 minutes, then rinse, chop them into fillings, wash and chop the scallops and put them in a basin
3. To adjust the dumpling filling, first add peanut oil, then add a proper amount of salt and chicken essence to taste, and mix well.
4. Knead the dough to form a small dose, and roll it into a thin dumpling wrapper with a thicker edge in the middle
5. When wrapping, beat 1 raw egg into the filling and mix well to make the dumplings fresher. Take a dumpling wrapper, wrap it in the filling, squeeze it tightly with both hands
6. Dumplings are ready, wrap all the dumplings
7. Use a large pot, add more water to boil, cook the dumplings, gently push with a spoon to make the dumplings float, then cover and boil, sprinkle some cold water, cover and continue cooking, repeat 3 This time, the dumplings are fully cooked
8. Take it out and dip it in garlic and vinegar. It tastes super good. You can also dip it in chili oil and vinegar.
Tips:1. In the north, the ratio of flour to water is about 2:1. Because the water absorption of flour is different and the climate is different, it cannot be generalized. It is best to leave some water in the bowl when making the dough, and finally look at the softness of the dough. Add an appropriate amount of harder to prevent the dough from being too hard or too soft.
2. When mixing vegetarian dumplings with fillings, peanut oil must be added first, followed by salt, so that the fat covers the cracks of the vegetables, and the fillings can delay the water flow rate, making dumplings better.
