Wash and dry leeks in advance, don't take a pile of water into it;

Add a little salt when frying eggs, don't fry the eggs old, just put them in to become a solid shape, stop the heat, yellowish-orange, frying fine, ok, not too old, put it aside and cool it;

Just cut up leeks, mix them with a little bit of oil so as to avoid juicing, and then add cooled eggs after mixing them well. After mixing, then add the cooled chopped egg;

After the salt, must after the salt, the sooner you put it, the easier it is to get out of the juice;

If there are a lot of dumplings stuffing, put it in the pot diagonally, or get less of it.

Dumpling skin:

Cool water and noodles, add an egg;

Previously and the newspaper learned a trick, called the three dipping water, that is, every time you kneading straight after three light, wake up for 25 minutes or so, patted on a bit of water, and then kneading, repeat three times. This way, you can make the dumplings strong and tasty.

Cooking dumplings:

You can put a little bit of salt in the pot so that it is not easy to stain;

Don't put too much in the pot at one time;

Dumplings on top of the dumplings, dumplings and soup control before loading the bowl, put it for a while and then pick up, so as not to pile up in the together

This is the first time I've seen the dumplings in the pot.