Accessories: oil, salt, pepper 2g, egg white 3g, soy sauce 3g.

1, material preparation.

2, flour, water and egg white into a smooth dough, cover and wake up for more than 30 minutes.

3. Drain tofu diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced.

4. Beat the eggs and stir them evenly, fry them in the pot, scoop them up with a wooden shovel and let them cool thoroughly.

5. Wash and drain leeks, cut into powder, add a little cooked rapeseed oil and mix well.

6. Mix leeks, diced tofu, eggs and pepper evenly, add cooked rapeseed oil and stir evenly.

7. Add salt and mix well when wrapping.

8. Knead the awakened dough again, knead it into long strips, and flatten it into small doses.

9. Roll into a small dumpling skin with thick middle and thin sides, and add meat stuffing.

10, including jiaozi shape.