1, stuffing: leek and dried tofu are cut into 0, 3 cm large particles; Cut vermicelli into small pieces with the length of1cm; Stir-fry eggs with 50 grams of vegetable oil and chop them. Put the stuffing into a pot, add soy sauce, salt, monosodium glutamate, pepper, sesame oil and chopped green onion and mix well.

2. Making skin: put flour on the table to make it concave, heat 250g of water (80℃), stir it evenly with a small rolling pin, then knead it into a ball by hand, and then cut it into small pieces and push it away; After cooling, knead into balls, knead into round strips with a diameter of about 2 cm, cut into 40 pills, and roll them into round skins with a diameter of about 6-5 cm one by one.

3. Filling molding: Take a round skin, pick the center of the filling in the middle of the skin with bamboo pieces, fold it into a semicircle, seal it and knead it into lace.

4. Cooked: put the pot on a small fire, put the jiaozi billet into the pot neatly, sprinkle a little cooked vegetable oil, add about 150g of clean water, cover the pot, and keep turning the pot to make it heated evenly. When the frying sound in the pot is almost dry, uncover the lid, pour some cooked vegetable oil, cover the lid and continue stewing for two or three minutes.