Leek and Egg Dumplings

Name: Leek and Egg Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 taels dumpling skin; 4 egg; 1/2 a catty Chives; 1 capsule Knorr Chicken Soup; 2 teaspoons Cooking wine 10g; 1 teaspoon Sesame oil (5g); 3 teaspoons Oil (15g); 1 teaspoon ginger

by Knorr

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As the saying goes, "delicious but dumplings", and among the home-made dumplings, leek and egg dumplings are also very classic and common. For those who do not like meat, what can please them more than dumplings stuffed with chives and eggs. Whether it is leeks or eggs, they all exude a tempting aroma. When you find the recipe to make it more delicious, you will be full of praise for it.
Are you eager to show off your cooking skills now?

Ingredients

6 taels Dumpling Skin
4 Egg
1/2 a catty Chives
1 capsule Knorr Chicken Soup
2 teaspoons Cooking Wine 10g
1 teaspoon Sesame Oil (5g)
3 teaspoons Oil (15g)
1 teaspoon Ginger

Leek and Egg Dumplings

1. All ingredients

2. Wash the leeks and chop them for later use

3. Beat the eggs into a bowl and stir to form egg liquid, add 2 drops of oil and stir evenly

4. After the pan is heated, put the oil and heat to 50% heat, pour the egg liquid into the pan and scatter it with a spatula or chopsticks, fry it into a cloud shape, and set it aside.

5. Chop the egg while it is hot and place it in a bowl. Add ginger, cooking wine and Knorr Old Hen Chicken Soup, and stir together until there are no obvious large particles in the soup.

6. After the thick soup treasure and the egg are fully fused, add the leeks and sesame oil and mix well to make the filling. The thick soup treasure is mixed with eggs and leeks to add flavor to the fillings and bring out the deliciousness of dumplings to the fullest.

7. Wrap the stuffing into dumplings

8. Put it in boiling water and cook

Tips:
1. After the fillings are made, don't rush to mix the leeks and eggs, but want to make the noodles and prepare the dumpling skins, then mix them and mix well. Because salt will kill the excess water in the leeks, this is not only not conducive to making dumplings, but also affects the appearance and taste.
2. Add the thick soup treasure that has been processed into pellets in the filling, and it will melt after being heated and fuse with the eggs, making the filling more delicious, juicy, and mellow.