Leek and Egg Dumplings

Leek and Egg Dumplings

by Qianhui Little Chef

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Yesterday 520. But the pocket is shy. What should I do? My husband said he should eat dumplings. I haven’t eaten the dumplings I made for a long time. So I said "washing vegetables." He washed the leeks, I was busy making noodles, and it was hot for a while. The delicious dumplings are on the table!

Ingredients

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!

Leek and Egg Dumplings recipe

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.

Leek and Egg Dumplings recipe

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.

Leek and Egg Dumplings recipe

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.

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