Leek and Egg Dumplings

Name: Leek and Egg Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 360g Chives; 2 pcs egg; 10s Black Fungus; 300g Arowana dumpling special wheat cob flour; 8g Soy sauce; 3g salt; 8g Arowana Peanut Oil; 2g sesame oil; 1g pepper powder; Some Shimizu

by Winter mood

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Eating dumplings on the winter solstice is a custom since ancient times. The most important thing to make dumplings is the filling and dumpling skin. The filling must be salty and fresh, and the dumpling skin must be firm and non-sticky. The cooked dumpling will be delicious. A bite is first the tendons of the dumpling skin, and then the delicious filling. , As the saying goes, the original soup turns into the original food, and another sip of dumpling soup. Oh, that's delicious. This time the dumpling wrapper is made with wheat cob flour, which is special for Arowana dumplings. "

Leek and Egg Dumplings

1. Ingredients: Arowana dumpling special wheat cob flour, Arowana peanut oil, eggs, leeks and black fungus.

2. Wash and chop the leeks, add arowana peanut oil, and let the oil wrap the leeks to prevent the leeks from leaking water.

3. Finely chop the black fungus, fry the eggs and chop some finely for later use.

4. Combine the golden arowana dumpling flour with water to form a harder dough, and let it wake up for 20 minutes.

5. After waking up, the dough can be kneaded smoothly and evenly soon.

6. Knead the dough into strips and cut the dough into small pieces.

7. Roll into dumpling wrappers.

8. Mix the leeks, eggs, and black fungus together, add light soy sauce, dark soy sauce, pepper powder, salt, and sesame oil, mix well, and serve as a leek and egg filling.

9. Take a dough and scoop an appropriate amount of leek and egg stuffing into it.

10. Squeeze the jaws of the two hands together to form a big and round dumpling.

11. Wrap all the dumpling skins and put them in a pot of boiling water to cook.

12. The delicious and delicious leek and egg dumplings are here.

13. Come and taste it together.

Tips:
Eating dumplings in the winter solstice is a custom in ancient times. I use wheat cob flour for Arowana dumplings. The flour is delicious. You don’t need to add salt when making the noodles. You only need to wake up and knead the dough properly. , If you use ordinary flour in the dough, you need to add a little salt to increase the gluten of the dough. Add arowana peanut oil when mixing the stuffing, the dumplings will be more delicious.