Leek and Egg Dumplings

Name: Leek and Egg Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 200ml water; 500g Chives; 4 Eggs (local chicken); 15g Chopped green onions; 10g ginger; 15g sesame oil; 3g salt; 2g Thirteen incense

by Sheep kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Spring leeks are very delicious. Every time this season, I will eat more leeks, because after eating tasteless leeks for a winter, I finally survived until spring, and after two months, the leeks will not taste good. So, there are "leeks" who are drunk now.

Ingredients

Leek and Egg Dumplings

1. Slowly add water to the flour to form a dough that is soft and hard, cover it with a damp cloth and wake up for 30 minutes, wash and chop the leeks

2. Beat eggs into a bowl, mince green onion and ginger

3. Add a little salt to the egg mixture and stir evenly. Pour the cold oil in the pan and pour in the egg mixture, stir-fry and serve.

4. Finely chop the egg and put it into the leek box, chopped green onion and ginger

5. Add sesame oil and thirteen incense, mix well and set aside

6. Cut a part of the dough and knead it into strips, cut into a few small agents, dip in flour, press flat, and roll into a dumpling wrapper

7. Before making the dumplings, add salt and mix well. Take an appropriate amount of leek stuffing and pack in

8. Pinch into your favorite shape, boil in the pot, put the dumplings under water and cook.

Tips:
Dumplings with leek stuffing should be mixed with a proper amount of oil first, and then salt is added when making the dumplings at the end, so that the leek can be fresh and tender without losing water.
For the vegetarian dumplings, put a little more oil, otherwise they won't taste.