Dry Fried Chives and Fungus Dumplings
1.
Main ingredients: 200 grams of leeks, 3 eggs, 30 grams of dried fungus, 400 grams of flour. Accessories: vegetable oil, salt, 2 grams of white pepper, and appropriate amount of cooked rapeseed oil
2.
Mix the flour with water and mix it evenly. When mixing it into a large noodle shape, add an appropriate amount of vegetable oil, then knead it into a delicate dough, put it in a fresh-keeping bag and wake up for more than 1 hour.
3.
Wash the leeks, drain the water and cut finely, add a spoonful of vegetable oil and mix well, so that the leeks will not easily produce water. Put the fungus soaked in advance, add a little flour and stir evenly for a while, wash again several times, pick up and drain the water and mince
4.
Break the eggs and stir evenly, heat the pan with oil and cool oil, heat the oil to 80% hot, lay the egg liquid, fry until the egg is shaped, stir in one direction with a whisk, and then form the egg diced, remove and cool through
5.
Mix the leeks with the ground fungus and eggs, add pepper and cooked rapeseed oil, mix well, when wrapping the leeks
6.
Add salt and mix well, so that moisture will not be released easily, and the fillings are tender and delicious
7.
Knead the awake dough again, knead it into long strips, divide it into small doses and squash it, and roll it into small dumpling skins with a thick middle and thin edges.
8.
Add the leek and egg filling. Don’t put the filling too full, just 8 minutes full, so that it is not easy to break when frying, and it is not easy to make the soup.
9.
It can be wrapped in the shape of a bun, or the shape of a willow-leaf dumpling that you like. It is best to use dry starch to dip the bottom of the bun, so that it will not stick to the chopping board.
10.
Add rapeseed oil to the multi-function cooking pot, instead of heating the oil, you can directly place the cooked buns in the pot, and fry them on the bottom to give them a slightly yellow flavor.
11.
Put a lid on the pot and add a little water. Because the buns are very thin and they are not soaked, they are very cooked. Put the lid on and turn to a low heat to continue.
12.
The buns are fried until they are fragrant, and the bottom becomes golden brown. You can eat them when you take them out. The buns made in this way not only save time, but are also very delicious.
Tips:
1. The leeks are easy to produce moisture. The stuffing should be filled with oil in advance, and salt is added when wrapping, so that the leeks are not easy to produce moisture.
2. The bun skin, wake up the dough, so that the bun skin is tough and delicious, and it will be more fragrant and crispy when fried.
