1. Pour the flour into a basin and use boiling water to iron the noodles. The noodles are heated and set aside to wake up for 15 minutes. Wash the leeks, control the moisture, and chop them in a basin for later use. The soaked vermicelli is boiled in boiling water and chopped in cold water for later use. Heat an appropriate amount of oil in the pan, pour the beaten eggs into the pan and use a shovel to stir and fry until ready for later use.
2. Pour the fried eggs, chopped leeks, vermicelli, and shrimp into a basin, add five-spice powder, salt, a little MSG and stuffing to taste.
3. Knead the mixed noodles into long strips, cut them into two dumpling skin-sized squeezers, roll them into dumpling skins, and make steamed dumplings.
4. Wrapped into steamed dumplings of this size.
5. Put an appropriate amount of water in the pot and boil the pot into the steamed dumplings. After boiling, steam for 18 minutes and turn off the heat. After turning off the fire, steam the dumplings for 5 minutes to complete the pot.
6. The dumplings are steamed, and they taste great when eaten with garlic sauce. Served with melon slices and egg soup
Tips:When scrambled eggs, you don’t need to put more oil and stuffing in the pan.
The vermicelli should be soaked in water in advance. Empty the water after washing the dishes.
After the dumplings are steamed, they taste great with melon slice soup.
