In the first step, take 500 grams of flour, use 280 grams of cold water and form a smooth dough, cover and wake up for 30 minutes.
In the second step, take four native eggs, smash them into a bowl, add the right amount of salt, and beat them with chopsticks. Heat the oil into the beaten egg mixture, stir quickly, scramble into crushed eggs, put them out, let cool, and set aside.
The third step is to wash and chop the leeks cut from their own vegetable garden without pesticides. Pour in the olive oil and mix well to prevent water from escaping.
In the fourth step, soak the shrimp, pick out the shrimp line, wash it, and control the moisture.
In the fifth step, pour the leeks into the cold egg crumbs, sprinkle a little pepper, add an appropriate amount of oyster sauce, and stir well.
The sixth step, kneading the dough, pulling the agent, rolling the skin, a spoonful of leek eggs and a shrimp, wrapped, kneaded into a yuanbao shape. Three fresh stuffed dumplings were successful.
Delicious and delicious!