Leek and Egg Dumplings

Name: Leek and Egg Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 500g Chives; Scallop meat; a little salt; a little Peanut oil; a little Chicken Bouillon Powder

by Xuefenger

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

Mother's Day is coming soon, and I will eat dumplings during the festival. I will make a dumpling for my mother this season. Leek is one of the best vegetables in this season. Leek is nutritious, fragrant and delicious, rich in vitamins and minerals. Eating more is not only good for nutrition, but also sterilization and cold prevention. I adjust the fillings like this, the fillings are not watery, and the dumplings cooked are juicy and delicious. They are low in calories. They are especially popular with my mother. I often call for the dumplings by name, saying that if you eat more fillings, you won’t get fat. Especially fresh.

Ingredients

500g Flour

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500g Chives
Scallop Meat
a little Salt

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a little Peanut Oil
a little Chicken Bouillon Powder

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Leek and Egg Dumplings

1. Put the flour in a basin and add an appropriate amount of water to form a dough with moderate hardness. Let it stand and knead it evenly.

2. Then pick and wash the leeks, and control the moisture

3. Chop the leeks, wash the scallops, squeeze the water, cut into granules, put them in a basin, add peanut oil and mix well, then add salt and chicken essence and mix well.

4. Pull the dough into small pieces, flatten it, and roll it into a dumpling wrapper. Roll out the dumpling wrapper as thinly as possible

5. When making dumplings, take a dumpling wrapper and put on the fillings. You can have as many fillings as you like

6. Squeeze the dumplings tightly with both hands

7. Put a large pot in water and bring to a boil, cook the dumplings, and remove them after they are cooked

Tips:
To mix leek with stuffing, it is best to add peanut oil first, and then add salt to taste. This can prevent the leeks from getting out of water quickly, and then the leek is wrapped before the water is out, so that the cooked dumplings will be juicy.