Leek and Egg Dumplings

Name: Leek and Egg Dumplings
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Chives; 2 catties Pork filling; 9 egg; Some salt; Some Soy sauce; Some Chicken Essence; 3 to 4 catties Dumpling wrappers

by No, it's your Yida (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Leek and egg dumplings, that is, dumplings with leeks and eggs as the main filling. Leek, also known as Qiyangcao, is sweet, pungent and warm in nature. It has the functions of invigorating the stomach, refreshing, antiperspirant and astringent, invigorating the kidney and yang, and strengthening the essence. Leek contains a variety of vitamins and crude fiber, and has high nutritional value. At the same time, it can increase gastrointestinal motility and treat constipation. The method of making chive egg dumplings will be described in detail below.

Ingredients

3 Chives
2 catties Pork Filling
9 Egg
Some Salt
Some Soy Sauce
Some Chicken Essence
3 to 4 catties Dumpling Wrappers

Leek and Egg Dumplings

1. Wash the leeks and let them dry. Cut into small pieces, the finer the better.

2. Take 6 eggs, beat them in a bowl, pour rapeseed oil in the pan, fry them as shown in the picture, after frying them, serve them out, and chop them into the end.

3. Add minced meat and eggs to the chopped leeks together, add appropriate amount of salt, chicken bouillon, and a little dark soy. Stir in the same direction. Beat the remaining 2 eggs and add them directly to the mixed leeks. Stir Both are OK.

4. Buy three and a half catties of dumpling wrappers, and you can wrap them directly.

Tips:
1. Do not rub the leeks too hard when washing, and dry them after washing.
2. Fry the eggs with less salt and let cool.
3. When making dumplings, touch some water on the edge of the skin to make it firm and ensure that no water enters.
4. Don't stick leeks on the edges of the skin when wrapping, otherwise water will enter and it will not taste good.
5. Remember not to use high heat when cooking.