1. Pour 250g flour into the basin.
2. Add 6G of cuttlefish juice, half spoon of soup.
3. Add water and mix by hand.
4. Knead it into dough, cover it, put it aside and wake up.
5. Dice the cuttlefish.
6. Wash and chop leeks.
7. Pour leek into cuttlefish meat, add leek can play the role of deodorization and freshness.
8. Cut up the scallion and ginger and put them in.
9. Seasoning: add some salt, sugar, monosodium glutamate and pepper.
10. Add another tablespoon of sesame oil. Sesame oil can make the filling more tender and delicious.
11. Knead the dough into long strips.
12. Cut into small dosage forms.
13. Roll the dumpling skin with a rolling pin.
14. Put in the stuffing and wrap all the dumplings in turn.
15. Add some water to the pot, and put in the onion and ginger slices to remove the smell and freshness.
16. After the water is boiled, put the dumplings into the pot, push the dumplings gently along the bottom of the pot to prevent the dumplings from sticking to the bottom of the pot.
17. Cover the pot, cook until it is boiling, add a little cold water, cover the pot and then boil it. Repeat this three times, and the dumplings will mature.
18. Remove and serve.