Chives and Egg Vegetarian Dumplings
1.
First remove the old leaves and rotten leaves of the leeks, wash them, wash them twice, soak them in salt water for 10 minutes, remove them and wash them twice, so that the pesticides in the leeks can be removed as much as possible. After the leeks are cleaned, remove them to control the moisture.
2.
Add warm water to the flour, stir it into a snowflake shape with chopsticks, then knead it into a smooth dough, cover it with a lid or plastic wrap, and knead it again after waking up for 20 minutes. The dough will be smooth and delicate.
3.
Heat up the wok, pour in the right amount of cooking oil, the amount of oil can be a little bit more, 3 eggs are broken up, add enough salt at one time, that is, add all the salt to the eggs, as much as possible later Add salt, because adding salt to the leeks makes the soup easiest. Pour the beaten eggs into the wok, stir while pouring, and fry them into broken eggs, let cool and set aside.
4.
Finely chop the leeks that have been dried, put them in a basin, add sesame oil, and stir evenly.
5.
Chop the soaked fungus, add the chives and eggs, and put them in a basin. Add ginger and mix well.
6.
Take out the dough that has been made, divide it into small pieces, knead into long strips, cut into small pieces, and roll them into dumpling wrappers.
7.
Put an appropriate amount of leek and egg stuffing in the dumpling wrapper, and use both hands to make a good-looking and delicious dumpling and place it on the curtain. If you don't want to eat it temporarily, you can wrap it up and dip it with flour to prevent stickiness.
8.
Add a proper amount of water to the pot and bring it to a boil. Add the dumplings and cook them. The classic leek and egg dumplings are out of the pot. They are fragrant, so hurry up and have a taste!
9.
Eat these stuffed dumplings in the beginning of spring, reduce fat, lower blood pressure, increase physical strength, protect eyes, improve eyesight, and resist fatigue. Dumplings are very delicious!
