Boil the dumplings until cooked. In a separate pot, add water, dried seaweed, dried anchovies, and cooking wine to make the broth. Beat the egg until smooth.

Once the dumplings are cooked, remove them and place in a bowl. When the broth comes to a boil, season with salt and pepper, then slowly pour in the beaten egg while stirring. Add the sliced leek and turn off the heat.

Ladle the broth over the dumplings in the bowl. Sprinkle with black pepper and roasted seaweed flakes.