Ingredients: 400g leek.

Accessories: salt content? The right amount of monosodium glutamate? Suitable blending oil? Appropriate amount of pepper? Proper amount of flour? The right amount of eggs? Proper amount of hairy tofu

Step 1: Wash leeks, control the moisture, and then chop them.

Step 2: Dice the tofu and fry it in oil.

Step 3: Break the eggs and fry them into pieces.

Step 4: put the above materials together, add salt, pepper powder and chicken essence according to personal taste and stir well.

Step 5: Put the flour into the pot, slowly add water and stir it with chopsticks to form a flocculent shape, then knead it into a smooth dough with moderate hardness by hand, mix the dough and simmer for a while.

Step 6: Knead the baked dough into long strips and cut them into balls with a hob.

Step 7: Sprinkle a thin layer of agent, flatten it by hand, and roll it with a rolling pin into a dumpling skin with a thick middle and a thin periphery.

Step 8: Put the stuffing into the skin.

Step 9: Make a small bowl with your left hand, pinch the edge of jiaozi with your right hand, and knead it into small pleats, and the jiaozi will be wrapped.

Step 10: Put a proper amount of water into the pot, pour it into the wrapped jiaozi after the water boils, and add three teaspoons of cold water after the water boils. After boiling again, you can see jiaozi surfaced, turn off the fire, and fish out jiaozi with a colander.