1. Activate the yeast with warm water, add it to the weighed flour, and mix well. Add an appropriate amount of warm water to knead the dough in batches, and let the dough slowly absorb the water. The ratio of flour to water is about 2:1
2. The mixed dough should not stick to the hands, not stick to the basin, and have a smooth surface. Cover the reconciled dough with a damp cloth and leave it to rise for about 1 hour until it is twice as large. The best fermentation temperature is about 28°C.
3. At this point, pour oil in the hot pan, fry the eggs, and cut into small pieces. Mix with chopped leeks, add a little salt and mix well.
4. After the dough is proofed, take it out and knead it, vent it, and let it stand for 15 minutes; then knead it into long strips and divide them into evenly cut pieces.
5. Knead and flatten them one by one, and roll them into a round shape; then wrap the stuffing like a bun, and pinch the mouth tightly.
6. Flatten the wrapped dough slightly, put it in a frying pan, and fry it over low heat.
7. When one side is golden brown, turn over and continue to fry until both sides are golden.
