1. In the flour, pour warm water (56-60 degrees), salt, and stir
2. Knead the dough into a ball, seal it with plastic wrap, and let it rest for half an hour
3. In a frying pan, scramble the eggs, let cool, set aside
4. Prepared leeks, chopped, mix with oil, no soup
5. Chop the mixed leeks and eggs, add salt, chicken essence, and oil, stir together to taste; set aside for later use
6. After waking up the dough, cut the same size agent; with a rolling pin, roll it into a circle, which is bigger than the dumpling skin
7. Stir the stuffing, wrap it in the dough and stick it
8. Electric pancake or put some oil in a pan to prevent it from sticking to the pan and start frying
9. Fry until golden on both sides, just like this, out of the pan
