1. Add 2 grams of salt to the flour
2. Then add an appropriate amount of water, knead into a smooth non-sticky dough, seal and relax for 10 minutes
3. Shake the leeks to dry the water, cut into small pieces and put them in a basin
4. Add two spoons of edible oil and mix well. The leeks will easily leak out. Season them when making the stuffing and set aside.
5. Take out the dough that has been relaxed for ten minutes, knead it evenly and smoothly again, and continue to relax for ten minutes
6. Add salt and five-spice powder to the leeks. If you eat leeks, you can add a little sugar to taste and mix well.
7. The loose dough is directly divided into two parts, without kneading, rolling out into rectangular slices, the width is adjusted according to the diameter of the steamer
8. Pour in the leek stuffing and spread evenly, keeping the same thickness, leaving a little white edge on both ends
9. Then roll up from one end, close the mouth and press on the bottom, pinch both ends
10. Brush the steamer with a little oil to prevent adhesion, and transfer the finished embryos to the steamer
11. After steaming on high heat until it is steaming, steam for ten minutes at a time. If it is too thick, you can adjust the steaming for about 15 minutes
12. Cut into small pieces with a quick knife after being out of the pan, ready to eat
Tips:In addition to leeks, it can also be made into spicy rolls or tofu rolls
