1. Take 500g of flour, add a bowl of warm water, slowly pour it into the basin, mix evenly with your hands, and knead it into a dough of suitable softness and hardness (dumplings and noodles are slightly softer than ramen noodles, about Knead for 5-8 minutes).

2. Roll the kneaded dough into a long cylindrical strip with a diameter of 3cm, cut it into thumb knuckle-sized dough pieces with a knife, press the dough piece into a cake shape with your palm, and then roll it out with a rolling pin. Shape into round dumpling wrappers.

3. Chop the leeks and celery into fine pieces, add salt, dark soy sauce, monosodium glutamate, chicken essence and thirteen spices, and stir evenly.

4. Spread out the dumpling wrappers and sprinkle them with flour to prevent them from sticking over time.

5. Take a piece of dumpling wrapper and put a spoonful of stuffing in the center. Be careful not to put too much to avoid overflowing and the dumpling stuffing may leak out if the wrapper is not tight.

6. Use your left hand and right hand to pinch together from both sides, and pinch out folds along the sides. Be sure to pinch tightly.

7. Repeat the above procedure until you have made the required number of dumplings.

8. After the water in the pot is boiling, add the dumplings, cook for 5 minutes until they float, then pour water, and cook for another 2 minutes before taking them out of the pot.