1. The flour is divided into two, half of the noodles are boiled in boiling water, and the noodles are mixed with room temperature water, then allowed to cool, kneaded together, and covered with plastic wrap. Fried dumplings with hot noodles have a good taste, soft, and not hard when cold. It can also be full-hot noodles, which is softer, but semi-hot noodles are soft, firm and elastic.
2. Prepare dumpling filling: Remove the impurities from the leeks the night before, soak them in light salt water for more than 10 minutes, and then wash them repeatedly to control the moisture. In the morning, chop the leeks directly and add some salad oil to lock in the moisture. Beat the eggs and mix well. Add a little more oil to the wok, so there is no need to add oil when mixing the stuffing. Pour the oil into the egg mixture, stir quickly with chopsticks, the more crushed the better, and then take it out for later use. Wash and shred the zucchini, add a spoonful of salt and marinate for about 5 minutes, then remove the moisture. Ham sausage is a favorite of children. Every time you eat vegetarian dumplings, you must put the ham sausage into small pieces. Take a large pot, add all the ingredients to the pot, add salt, mushroom powder, pepper, and oyster sauce and mix well.
3. Knead the dough into long strips and evenly cut it into several noodles, which is twice the size of ordinary dumplings. Roll into dumpling skins, make dumplings with big stuffing, fried dumplings need thin skins and big stuffing to taste.
4. Enough for one pot and you can start the simmer
5. Brush the base oil on the electric baking pan, put the big dumplings in the package, and brush the oil on the top, then cover the lid, and fry slowly at medium temperature.
6. If the upper lid is not pressed properly and the frying is not ideal enough, you can turn it over and fry again.
7. The soft and fragrant fried dumplings stuffed with chives and eggs are served on the pan, and the smell of the room is full, I can't help but eat a few more.
