1. Pick and wash the leeks, put them in a drain basket to control the moisture
2. Add the flour, the spoon of the rice cooker I used, I dug a four-pointed spoon, one spoon can roll 12 dumpling wrappers, and it takes a long time to know how much flour to use
3. Prepare a bowl of warm water to knead the noodles
4. Knead a moderate dough, which is neither soft nor hard. Cover the lid and wake up for a while
5. Cut the leeks into small pieces, scrape and dice the ginger
6. Add peanut oil to the pot and heat it to a low heat
7. Beat the eggs in a bowl, put them in the hot oil, stir quickly with chopsticks, and fry the eggs
8. Pour into the stuffing and stir, add appropriate amount, chicken essence, old oil, salt and mix evenly
9. Take out the dough in the basin and knead it, cut a long piece in the long direction, take a small piece and knead it into a long strip about 2.1cm in diameter
10. Every time a dose is cut, turn 90° to cut it
11. Sprinkle the cut agent evenly with flour, and press down each piece along the cut surface to flatten
12. Roll out
13. Stuffing on the skin
14. If you squeeze the bag more, it will look better.
15. Add enough water to the pot, bring the maximum heat to the boil, add the dumplings, stir one or two times along the bottom of the pot with the reverse side of the colander, so as not to stick to the pan. When the pan is boiling, add an appropriate amount of cold water. Twice, add cold water three times, repeat
16. When it's done, you can remove it all and put it on a plate. You can also put it in a leaky basket if you don't finish it! Better taste with controlled moisture
Tips:Knead the dough as much as possible, the skin will be very vigorous. If you want to roll out a delicious and thin skin, the key is to roll the skin. Hold the skin with your left hand and roll the skin with the rolling pin in your right hand. This way the rolled skin is slightly thicker in the middle and it is not easy to cook. When the dough is bad, don’t stick dry flour on the edges of the dough. It’s easy to open the dumplings and cook the dumplings over high heat. Add cold water to the boiling pot until it doesn’t boil. Push the colander along the bottom of the middle pot one or two times and repeat three times. OK
Use a colander to serve the slow-to-eat or unsatisfactory dumplings. The opposite is true. The next time each activity is dumplings, so as to avoid sticky skin like spicy food, you can adjust it with water or vinegar and other water. Let me adjust it. It’s chili oil. The old oil I said is a kind of vegetable oil that can be heated and cooled for later use.
