Mustard, Tofu, Chive Dumplings
1.
Cover the dough with warm water plastic wrap for 15 minutes and knead twice in the middle
2.
Soak in water for 10 minutes, remove and chop for later use
3.
Dried tofu shred first and then chopped for later use
4.
Wash and chop the leeks
5.
Put the salad oil and the filling
6.
Roll out the dough into equal parts
7.
To pack dumplings with stuffing, squeeze the mouth well
8.
Boiling water
Tips:
It's ready to cook after boiling. Crispy dumplings should be cooked quickly