2. Accessories: a little salt, a little chicken essence, 1 tbsp peanut oil.

3. Put the flour into the basin, add water and knead it into a dough with moderate hardness, let it stand and knead it evenly.

4. Pick, wash and chop the leek, put it in the pot, add the diced tofu, and then add peanut oil and mix well, so as to prevent the leek from coming out of the pot quickly. Finally, add salt and chicken essence and stir well. Add a raw egg when wrapping.

5. Divide the dough into small portions. If you can't pull it down by hand, you can cut it with a knife and roll it into thin skin.

6. Wrap the stuffing and knead it into the shape of jiaozi.

7. Wrap it up and put it on the curtain.

8. Put more water into the pot. Boil the jiaozi, sprinkle some cold water on the cauldron, cover the lid and continue to cook. Open it three times, and jiaozi will be ready.

9. Take it out and eat it. Dip in rice vinegar, garlic paste and Chili oil.

10, skill:

(1) jiaozi doesn't break the skin, so it's very important to mix dough. The hardness of the dough is moderate, so be sure to wake it up for a while and knead it evenly to increase the gluten of the dough.

(2) Dumpling stuffing depends on leeks, which are tender in winter and contain a lot of water. Add peanut oil first and stir well, so that leek can be delayed and easy to operate.