Leek and Egg Dumplings

Leek and Egg Dumplings

1. Flour is made into dough with water

2. After the dough is made up, put it aside to wake up for about 10 minutes

3. Fry the eggs in a frying pan and let cool for later use

4. Wash the leeks, control the water and cut finely

5. Mix the leeks with oil first, then add the seasoning

6. Add the cold eggs and mix well in one direction

7. The dough is pulled into small pieces

8. Roll into small cakes

9. Put stuffing

10. Fold it in half and wrap it up

11. Pack these in a while

12. Bring water to a boil in a pot, add dumplings

13. Boil the dumplings on a high fire, add a little cold water and cook the dumplings after they float up. Repeat twice.

Tips:

1. After the oil is hot, use chopsticks to stir while pouring the egg mixture, so that the fried eggs are evenly sized

2. The leeks should be mixed well with oil first, and then let the oil wrap the vegetables, and then add salt and seasonings. The leek is mixed with oil first, and is wrapped in a layer of oil film, so it is not easy to be dehydrated when encountering salt. Dumplings wrapped with this kind of stuffing taste very fresh and have a little bit of vegetable juice fragrance.

3. Stir in one direction when mixing stuffing