First, add a proper amount of water to flour to form dough with appropriate hardness; Wash leeks and cut into pieces; Peeling sea shrimps, removing shrimp lines, and chopping into granular shrimp paste;
Put the minced shrimp and Jiang Mo into a large bowl with stuffing, add oil, salt, soy sauce, vinegar and oyster sauce and mix well. It will become delicious after pickling.
Add chopped leeks and stir well.
Beat in an egg, stir well, and the dumpling stuffing is ready. As we all know, leeks and raw eggs are easy to get out of water. Knock in an egg first, stir a part of dumpling stuffing evenly, then knock in a second egg after wrapping these stuffing, and so on until all the jiaozi is wrapped, which can reduce the generation of dumpling stuffing.
Take out the dough, pull it into small portions of the same size, roll out dumpling wrappers with thicker middle and thinner sides, put stuffing in the middle, and knead them into jiaozi with both hands.
Repeat the operation until all the jiaozi are wrapped. In fact, it is to wrap all jiaozi according to personal habits. Jiaozi all wrapped, put into the boiling water pot to cook. When eating, you can dip it in garlic paste, vinegar or Chili oil, all of which are delicious.