2. Wash leeks, ginger and vegetables, wash mushrooms, blanch mushrooms in boiling water for 30 seconds, remove and drain for later use.
3. Boil vegetables in boiling water for 30 seconds. Take out the drain pipe and put it aside.
4. Cool vegetables and mushrooms, squeeze out water and chop them, and chop onions, ginger and garlic cloves.
5. Add salt, soy sauce and spiced powder to the meat stuffing and stir well.
6. Add chopped vegetables and mushrooms, add salt and vegetable oil, and stir in one direction.
7. Divide the mixed flour into small pieces, knead them into long strips, cut them into small pieces with a knife, and roll them into thin skin with a rolling pin.
8. Take a proper amount of meat stuffing, put it in the middle of the dumpling skin, then fold it in half and knead it into the shape of an ingot.