1. Wash leek, air dry and cut into powder.

2. Break up the eggs, pour a little olive oil into the pot, heat it, pour it into the beaten egg liquid, and stir it back and forth with chopsticks into dices.

3. After blanching or boiling the vermicelli, control the water to dry and cut into pieces.

4. leeks, eggs and diced vermicelli are mixed together. Season with salted chicken essence and set aside.

5. Mix flour with appropriate amount of boiling water, and stir while pouring water.

6. Keep it awake for a while, about ten minutes.

7. knead the dough into small pieces

8. Roll out the dough, wrap it with a proper amount of leek stuffing, and knead it into a jiaozi shape.

9. Hot oil, after the oil is boiled, put it into the wrapped jiaozi one by one, fry until both sides are golden, and turn over halfway.