Leek and Egg Dumplings

Name: Leek and Egg Dumplings
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 350g Chives; 6 egg; 260g Plain Water; 5g Very delicious; 20g oil; 20g Oyster sauce; 1 tsp salt; 1 tsp sesame oil

by Piaoer 78

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Cantonese people like to wrap wontons and they like to eat wontons. Wontons are a more famous local snack in Guangdong. Dumplings should be unfamiliar to Cantonese. Although the fillings are the same, the shape of the dumplings is different. Wonton uses square dumpling wrappers, while dumplings use round dumpling wrappers.

Ingredients

500g Flour

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350g Chives
6 Egg

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260g Plain Water
5g Very Delicious
20g Oil

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20g Oyster Sauce

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1 tsp Salt

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1 tsp Sesame Oil

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Leek and Egg Dumplings

1. Pour the flour into the basin and add water

2. Stir it with chopsticks into a flocculent state and let stand for one hour

3. Knead into a smooth dough, cover with a damp cloth and relax for half an hour

4. Wash and chop the leeks

5. Beat the eggs and pour them into a pan with oil

6. Scramble the eggs into broken eggs

7. Add the scrambled eggs to the chopped chives

8. Add appropriate amount of salt, extremely fresh and oyster sauce, mix well

9. Cut the loosened dough into small pieces

10. Take a dough and roll it into thin slices

11. Pack the leek and egg stuffing in the middle

12. After closing the mouth, make it into a dumpling shape

13. Pour proper amount of water into the pot, add sesame oil and salt to boil

14. Pour dumplings into boiling water

15. After the dumplings are boiled to float, you can pick up the sauce and eat it

Tips:
1. When adding water to the flour, do not pour it in at once
2. The flour is easy to knead after standing for one hour
3. The filling can be changed as you like
4. It is best to wrap the cut small doses with plastic wrap to prevent drying out
5. Pour the dumplings after the water has boiled