1. Wash the leeks, control the moisture, and chop them.
2. Cut the tofu into small cubes and fry it in a pan.
3. Beat the eggs and fry them into pieces.
4. Put the above ingredients together, add salt, pepper powder, and chicken essence according to personal taste and stir evenly.
5. Put the flour in the basin, slowly add water and stir it with chopsticks to form a flocculent shape, then knead it with your hands to form a moderately hard and smooth dough. After the noodles are mixed, let it go for a while.
6. Knead the good dough into long strips, and cut it with a hob.
7. Sprinkle the agent on a thin layer of noodles, squeeze it with your hands, and use a rolling pin to roll into a thick dumpling wrapper around the center.
8. Put the filling into the crust.
9. Make a small bowl with your left hand and squeeze the edges of the dumplings with your right hand to form small folds, and the dumplings will be wrapped.
10. Put a proper amount of water in the pot, pour in the dumplings after the water is boiled, and add small spoonfuls of cold water 3 times after the water is boiled. After boiling again, you can see that the dumplings have surfaced. Turn off the heat and remove the dumplings with a colander. can.
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