1, prepare all the ingredients. Put the flour into a basin, add warm water (warm water in winter and normal temperature water in summer), stir it into a flocculent state with chopsticks, and then knead it into dough. Then let it stand for 15 minutes to make the dough fully absorb water and the gluten fully stretch. Knead it again and the dough will become smooth and delicate. Cover with plastic wrap and set aside.

2. Prepare 400g fresh leek, wash it carefully and wash it several times. It is best to soak in light salt water for a few minutes to effectively remove the eggs and pesticides in leeks, and then control the moisture after washing. Leek should be fresh, don't buy it overnight, it looks stupid.

3, the wok is hot, the right amount of cooking oil can be a little more than the usual cooking oil, not too much, the oil is too greasy and not delicious. Beat the eggs and fry them into pieces. Pay attention to this step: add all the salt needed to mix dumpling stuffing into the egg at one time, yes, all of it! Some people add salt first, and some people add salt later, which is actually wrong. This is the right thing to do, that is, adding all the salt to the eggs can prevent the leek from coming out of the water. After the eggs are fried, let them cool before use.

At this time, you need a kitchen knife that grinds quickly. Chop the leek and pour in sesame oil and mix well.

5. Put chopped leeks, eggs and fungus together, add chopped Jiang Mo and mix well.

6, leeks, eggs and dumplings are fragrant.

7. Adjust the stuffing and jiaozi Dough will wake up. Take it out and put it on the chopping board, knead it evenly to make it into a suitable size, and roll it into dumpling skin.

8. Take a roll of dumpling skin, add appropriate stuffing and wrap it in jiaozi.

9. Wrap everything else and put it on the curtain to prevent it from sticking.

10, put enough water in the pot, preferably in a larger pot, boil the water, cook it in a jiaozi, remove it and put it on a plate.