Leek and Egg Dumplings
1.
Beat the eggs and stir, add oil to the pan and heat, pour the eggs in and spread them into omelets, then chop up the omelets. Wash the leeks, drain the water, and cut them to a length of 2 mm! Use a rolling pin to roll an appropriate amount of twist, then mix the eggs, leeks, and twist evenly. If you like spicy food, add some chili oil!
2.
Knead the awake noodles into strips, knead them into a 6 cm circumference, and cut them into 1.5 cm long cylinders. Then flatten the dough into a 1 mm thick dough.
3.
Add the stirred fillings, salt, chicken essence, and five spice powder. Stir it evenly. If you don’t believe in your own technique, you can try it. If it doesn’t work, then add the seasoning according to your own taste.
Tips:
1. Add twist first to absorb excess water, second to enhance fragrance. 2. Add a little salt and an egg when making noodles, which can improve the gluten of noodles. 3. You don't need to cook dumplings for too long when cooking dumplings. The flavor of plain dumplings will lose after cooking for a long time.
