Hot Noodle Dumplings with Chives and Egg
1.
Put the flour in a basin, slowly add boiling water, stir quickly with chopsticks, make the flour evenly cooked, add cold water, and relax into a soft and smooth dough for 20 minutes
2.
Prepare the materials, remove the old leaves of the leeks, wash them, and drain the water
3.
Beat the eggs, add salt and rice wine and mix well
4.
Heat the pan and put it in the salad oil, put the oil in the egg mixture, and quickly scatter it with chopsticks
5.
Stir-fry into egg pieces, serve and let cool
6.
Chopped leek and sausage
7.
Add the egg and mix, add salt, cooked salad oil, sesame oil, light soy sauce, and mix well to form a leek filling
8.
Take out the dough, sprinkle dry powder to prevent sticking, knead evenly, knead into a strip
9.
Divide into small noodles of uniform size
10.
Take a dough seed, flatten it, and roll it into a round dough with a thicker middle and thinner sides
11.
Put the right amount of filling
12.
Make dumplings
13.
Do everything, put it on the oiled steamer, leave a distance
14.
Boil a pot on the water, steam for about 8 minutes, then take it out immediately after turning off the heat
15.
Serve and eat.
Tips:
1. Steamed noodle dumplings, boil the water pot, take it out immediately after steaming.
2. The hot dough has poor elasticity, so roll it out a little thicker to avoid steaming.
3. Leeks are easy to make soup, make the filling before making dumplings.
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