Dumplings with Leek and Pleurotus Eryngii Stuffing
1.
High-gluten flour is mixed with appropriate amount of water to form a dough, and covered with plastic wrap.
2.
Wash the leeks clean and control the moisture.
3.
I used 3 eggs. The eggs were beaten and stirred evenly. Add an appropriate amount of oil to the pot. Pour the oil into the well-stirred egg mixture. Stir quickly with chopsticks. The finer the stirring, the better; the purpose of adding a little more oil is No need to add oil when mixing stuffing.
4.
Prepare the filling: chop the leeks and add an appropriate amount of oil and stir evenly, so that the moisture in the leeks can be locked, and no water will come out when you add salt and mix the filling. Chop the ham sausage, wash and chop the eryngii mushrooms.
5.
Take a large pot and add all the fillings.
6.
Add five-spice powder, pepper, mushroom powder, and salt and mix well; if you don't like pepper, leave it alone.
7.
Making dumplings is simple. Knead the good dough into long strips, cut them into even small pieces, roll them into dumpling skins, and wrap them with dumpling fillings. You just squeeze them with both hands. Anyone can make them.
8.
I separately wrapped wheat ear dumplings for the children. The method of wrapping is also simple. Pinch one pleat from one end, use your index finger and thumb to pinch one pleat to the other, and then squeeze it tightly.
9.
Boil the dumplings. After the water boils, the dumplings are put into the pot. After turning it over again, add cold water and repeat them twice.
10.
Take out the pan and serve.
Tips:
1. You can add a little more oil when frying eggs, you don't need to add more oil when mixing stuffing.
2. Cooking dumplings: My habit is to put the dumplings in the pot after the water is boiled, add cold water after turning it, turn it over again and then add the cold water, turn it over for the third time, and the dumplings will cook just right.
