1. Add a pinch of salt to the flour and form a dough, which is slightly softer than the dumpling noodles. Wake up for 20 minutes and divide into three doughs. Each of my dough is about 155g.
2. Put the leek and egg stuffing into a food bag or piping bag for later use
3. Brush each dough with a thin layer of oil
4. Roll out the dough ~ roll out thin ~ squeeze the filling on one side of the dough ~ brush a little oil on the blank area
5. Roll it up~ it can be plated~ my plate is short~ it is recommended to roll the dough to be longer and narrower~ it can be rolled longer~ it will be better cooked
6. Slowly cook in a small fire pan~ Don’t make a big fire
Tips:The filling in the pie can be replaced with other fillings
