Wash and dry leeks.

2.

Pour the flour into the basin, slowly add the boiling water, and stir while pouring.

3.

Stir into cotton wool and knead into dough.

4.

Learn dough for a period of time to fully absorb water.

5.

Stir-fry eggs, crush them with a shovel, chop leeks and fungus, mix them together, add sesame oil, chicken essence, corn oil and salt and mix well.

6.

Divide the dough into dough of average size, and then roll them into dough pieces.

7.

The stuffing is placed in the middle of the skin, folded in half and sealed tightly.

8.

The wrapped pendulum plate must be oiled on the colander, so that it will not stick to the bottom when cooked.

9.

Steam in the pot, steam after the water is boiled 15 minutes, and stop for two minutes after turning off the fire.