Leek and Egg Stuffed Dumplings
1.
High-gluten flour is mixed with appropriate amount of water to form a dough, and covered with plastic wrap. The best choice for dumplings is high-gluten flour or dumpling flour, which is resistant to cooking. Dumplings can be made without ordinary flour.
2.
Prepare dumpling filling: Remove the impurities from the leeks the night before, and clean them with vegetable detergent to control the moisture. In the morning, chop the leeks directly and add some salad oil to lock in the moisture. Beat the eggs, add a little bit of water, and mix well. Add a little more oil to the wok, so there is no need to add oil when mixing the stuffing. Pour the oil into the egg mixture, stir quickly with chopsticks, the more crushed the better, and then take it out for later use. The canned luncheon meat was left over from the hot pot yesterday and needs to be consumed immediately. The canned food is cut into diced meat. Take a large pot, add all the ingredients to the pot, add salt, mushroom powder, pepper, and oyster sauce and mix well.
3.
Making Dumplings: Knead the good dough into long strips, pull them into even small noodles, roll them into cakes, wrap them with fillings, and pinch them with both hands. The simplest way to make dumplings is for everyone.
4.
5.
Boil dumplings: add a proper amount of water to the pot, boil the water, pour in the dumplings, boil and pour some cold water, then boil and pour some cold water again, the third time, turn off the heat, remove, the dumplings are cooked just right.
6.
Take out the pan and serve. The dumplings stuffed with chives and eggs are delicious and not greasy. The method is simple, so you can eat it yourself.
