Leek and Egg Dumplings

Name: Leek and Egg Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 200g Chives; 3 pcs egg; 50g Vermicelli (dry); 4 tbsp Peanut oil; 1 teaspoon salt; 2 teaspoons Chicken Bouillon Powder; 200ml water

by Alley

4.7 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

3

Asked Yu Heshi, Gur forgot to say. The blooming branches are full of spring, and the moon is round in the sky.

Ingredients

500g Flour

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200g Chives
3 pcs Egg

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50g Vermicelli (dry)
4 tbsp Peanut Oil
1 teaspoon Salt

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2 teaspoons Chicken Bouillon Powder

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200ml Water

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Leek and Egg Dumplings

1. The dough is kneaded and set aside.

2. Cut the leek into froth, the egg is slippery, the vermicelli is boiled softly and chopped; when the eggs and vermicelli are cool, add oil, salt, chicken essence, and mix well.

3. Huhao dough pulls into a potion.

4. Roll out the skin

5. Stuffing

6. cook

7. Eat dumplings

Tips:
1. With the addition of vermicelli, the leek filling will not ooze out of the soup.
2. Boil the dumplings under boiling water, turn to medium heat when they boil again, and wait until the dumplings are swelled and round, then they can be out of the pot.