Leek and Scallop Dumplings

Name: Leek and Scallop Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some dumpling skin; 500g Chives; 500g scallop; 2 pcs egg; Some Oyster sauce

by Minger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Scallop is a kind of shellfish, the price is not too expensive, but the nutritional value is very high, rich in vitamins and various minerals, can invigorate the brain and spleen and stomach, very suitable for summer consumption. I remember that I used to make dumplings with this stuffing before and attributed it to vegetarian stuffing. Many netizens disagree, because we are used to saying that it is scallop meat. If it's meat stuffing, it's a bit unsuitable, so let's call it seafood dumplings!

Ingredients

Some Dumpling Skin
500g Chives
500g Scallop
2 pcs Egg
Some Oyster Sauce

Leek and Scallop Dumplings

1. First, mix the noodles, add cold water to the flour and make the dough suitable for softness and hardness. Seal the noodles with plastic wrap; wash the leeks and cut them into chopped leeks; remove the black tails of the scallop meat, wash and chop slightly for later use.

2. Pour an appropriate amount of peanut oil into the chopped leeks and mix well, so that the oil is added first to reduce the water effluent from the leeks.

3. Add scallop meat, salt and oyster sauce and stir well.

4. Knock in the eggs and stir well to form the dumpling filling. You can knock in an egg first, mix a little stuffing, and then knock in the egg after wrapping. This is a small trick to ensure that the dumpling filling is less watery.

5. Knead the dough a little, knead out the gluten, pull out the small agent, roll out the slightly thicker side of the dumpling skin, put the stuffing in the middle and knead the dumpling with both hands.