Preparation materials: 200g leek, 2 eggs, 1 spoon pepper, 1 spoon pepper powder, 1 spoon cooking wine, appropriate amount of salt (according to personal taste), appropriate amount of vegetable oil, 2 drops of vinegar, 60 dumpling skins, 1 spoon salt (dipping juice). A little monosodium glutamate (dipped in juice)

Production steps:

1, sorting out the ingredients. Picking, washing and draining leeks. I bought dumpling wrappers today.

2. Knock the eggs into a bowl, add salt, pepper, cooking wine and two drops of vinegar and mix well.

3, hot oil from the pot, fry the eggs.

4. Chop the leeks.

5. Put in a bowl, add vegetable oil and mix well.

6. Put the cold eggs in the bowl.

7. Add pepper and salt and mix well. The stuffing is ready.

8. Take a dumpling skin and add the stuffing.

9. Wrap it in the shape you like. Northerners like to squeeze jiaozi, so you can do whatever you want, as long as you don't throw away the stuffing. Wrap the others in turn.

10. Boil the water in the pot, put it in jiaozi, cook until all the jiaozi floats, and then take it out. Order water almost two or three times.

1 1. Let's mix a dipping sauce: put salt, vinegar, soy sauce, sugar, Chili oil and monosodium glutamate in a small dish and mix well.

12, finished product.