Fried Chinese leek dumplings

1. Heat the noodles with hot water and let them sit for 30 minutes to 2 hours. (I think two hours would be more effective, but if you're in a hurry, let it last for at least 30 minutes).

2. Knead the noodles well and set aside.

3. Cut the noodles into long strips, knead them into thin and even shapes, then cut them into small pieces, press them flat, and use a rolling pin to roll them out into thin round pieces.

4. Wrap the mixed stuffing in the dough to form a Fried Chinese leek dumplings. (Filling: Wash the chives, stir fry the eggs and let them cool, wash the seaweed and control the water, blanch the dried tofu lightly and control the water. Cut the above ingredients into small pieces and add oil, salt, and five spice powder. Mix well, but I forgot to take a photo.)

5. Brush the pan with oil, and put the Fried Chinese leek dumplings into the pan. Remember to brush a layer of oil on the bottom of the pot with a brush, and never pour oil into the pot, otherwise it will be very greasy. Burn slowly over medium to low heat.

6. Burn on both sides until golden brown.

To prevent burning, brush a small amount of oil while burning.

After double-sided soldering in golden color, stand the box up and solder the sides. (Don't forget to brush oil on the side first)

9. Burn and pack the plate.

10. Cut open and taste one.