Leek and Egg Dumplings

Name: Leek and Egg Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 360g Chives; 2 pcs egg; 10s Black Fungus; 300g Wheat cob flour for dumplings; 3g salt; 8g Peanut oil; 2g sesame oil; 8g Soy sauce; 1g pepper powder; Some Shimizu

by Snow season (from Tencent...)

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

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 of wheat cob flour for dumplings, and the wrapper is particularly chewy.

Leek and Egg Dumplings

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

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

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

4. Combine the dumpling flour with water to form a harder dough, and wake up for a while

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, 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 mouth of the tiger with two hands, and you can make 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 when mixing stuffing