1. Pour flour into the container
2. Stir while adding water, as shown in the picture, there is no need to add water
3. Knead it into a dough and let it stand for a while (you can adjust the filling now)
4. Divide into small doses and roll them into dumpling wrappers
5. Prepare leeks, tofu skin, sweet potato vermicelli, eggs
6. Fry the eggs and chop them into fine pieces. Add olive oil, salt, thirteen spices, chicken essence, oil, and sesame oil (the vegetables must be finely chopped, if they are too large, they will break the dumpling skin). Mix with olive oil and then add salt (the oil will not leak out if you use the oil first)
7. Mix well
8. Just wrap it with rolled dumpling wrappers (a good wrap with a vegetarian filling and no meat)
9. Boil in the pot
10. When cooking, use the back of a spoon to push the dumplings, add cold water to the pot and cook until it floats.
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