Children don't like leeks and egg-stuffed dumplings, today they are wrapped with leek tofu and dried tofu, which is delicious and fragrant, and children love to eat it

First of all, mix the flour and add a little salt to increase the gluten

Mix the dough with cold water, stir into a dough, knead it into a smooth dough with moderate hardness and softness, cover and let the dough rise for 20 minutes

A handful of leeks were picked clean after eating noodles yesterday, washed and chopped directly

Two slices of dried tofu cut into small cubes

Green and red look good together, right? Then chop some diced carrots

Put them all together and add cooking oil and stir well, which will prevent the leeks from coming out of the water

Personally, I felt that putting too much seasoning in the leek filling would cover the freshness of the leek, so I just put salt and stirred it well

Roll the dough into long strips and cut into small pieces

Roll out into a dumpling wrapper with thick middle and thin edges

It's all wrapped

After the water is boiled, you can put a little salt in the water to prevent the dumplings from breaking the skin, and they can be eaten when cooked

When you wake up, you will make the filling, and the noodles will wake up when the filling is good, so you can still eat the dumplings quickly