Cooking steps:
Take a pot, add proper amount of flour, add purified water, stir well, knead it into smooth dough, put it in a warm place, wake it for ten minutes, and prepare jiaozi stuffing during the wake-up process.
Wash leeks, control the moisture, cut into small pieces, and cut as thin as possible, so that the stuffing is delicious.
The fungus should be soaked in hot water one hour in advance. After soaking, remove its hard bottom, cut it into pieces and put it in a bowl for later use.
Beat the eggs into a bowl, stir them evenly with an egg beater, fry them in oil, and cut them into pieces for later use.
Take a handful of pepper, fry it in a pot, take it out after discoloration, roll it into pieces, and filter out the pepper powder with a sieve for later use.
Add cold cooked oil into leek and stir well, then add eggs and stir well, and finally add auricularia.
Add pepper powder, chicken essence and soy sauce, and finally add salt and stir well.
After waking up, add dry flour and knead well. When the flour is a little harder, cut it into balls, roll it into dough and wrap it with stuffing.
Put pure water in the pot, put jiaozi in after boiling, cover the pot, cook until the jiaozi floats, add cold water twice, and take it out after boiling twice.