Wash and drain leek, cut into pieces, add a spoonful of salt and mix well to kill water.

2.

Add a little white wine to three eggs and beat them into egg liquid.

3.

Hot oil in the pot

4.

Add eggs, stir quickly with chopsticks, and break into egg pieces. After the egg pieces are cooled, add a spoonful of salt and mix well.

5.

Pour the leek out of the water, knead it with your hand and then pour it out. Add a little chicken essence to leek and mix well. Add the cooled egg mixture to the leek bowl.

6.

Add a little sugar, a little pepper powder and mix well, add a little thirteen spices and mix well, then add a little sesame oil and mix well.

7.

I didn't use up the wonton skin I bought yesterday and put it in the refrigerator. I took it out a few minutes ago and put it away for a while to wrap it up.

8.

Take a proper amount of leek and egg stuffing and put it on wonton soup, and apply a little water on one side of the skin.

9.

Then stick it diagonally to make it slightly misaligned, and then use your middle finger to get close to the stuck end.

10.

Then dip a little water in one corner and stick the left corner on the right foot to form an ingot shape (I don't know if I'm clear enough, but I didn't lose much weight when I didn't wrap this square skin before, but it's actually very simple, I hope you can understand)

1 1.

The wrapped wonton soup ensures that the skin is thin and the stuffing is thick, which is much more than the weight of the dumpling skin.

12.

Wrap the remaining wonton in wrapping paper.