A New Way to Eat Dumpling Wrappers: Crispy and Salty Dumpling Pancakes

A New Way to Eat Dumpling Wrappers: Crispy and Salty Dumpling Pancakes

1. Pick the leeks clean, wash and chop them, and put them in a small pot.

2. Beat the eggs into a bowl, add a little salt, and beat them into egg liquid.

3. From the pot, pour in the right amount of edible oil, heat the oil to 70% hot, pour in the egg liquid

4. Stir fry quickly, fry the eggs into golden brown and serve

5. Chop up the egg cubes

6. Then pour the broken eggs into the leeks

7. Add 15 ml of Maruzou Black Bean High Fresh Soy Sauce, 5 ml of Arowana Sesame Oil and some salt

8. Mix the filling evenly

9. Use a rolling pin to roll out the dumpling skin to about the size of a palm

10. Put in the right amount of filling

11. Fold upwards first, then fold both sides inward to roll the cake like spring rolls

12. Wrap all the crepes

13. Heat up a flat-bottomed non-stick pan, pour in some oil, and put in pancake

14. Fry on low heat until one side is golden, then turn over and fry the other side, and fry both sides until golden, and you're done!