Name: Leek Dumplings
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 spoons Flour; A bundle Chives; A handful walnut; 6 pcs egg; 2 spoons Oyster sauce; 3 spoons sesame oil; 2 spoons Chicken Bouillon Powder; 2 spoons Thirteen incense; 3 spoons salt; A handful peanut kernel; Some Vermicelli; 12 pieces Fish Ball; A shallot; piece ginger

Leek Dumplings

by Oh, landlord daughter-in-law

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The super delicious leek-stuffed dumplings of traditional Chinese cuisine.

Leek Dumplings

1. Mash walnuts and peanuts for later use

2. Put the vermicelli at 70% oil temperature, deep-fry until fluffy and white, mash it for later use. (It is recommended to put the noodles in a frying pan for multiple times to fry them easily)

3. Chop the cooked fish balls and set aside

4. One green onion, one piece of ginger, finely chopped, and 6 eggs. Stir well, fry and chop for later use.

5. Finely chop fresh leeks. (You can wash and dry the leeks in advance. It is better to chop them when there is no moisture)

6. Kneaded dough and fillings. The dough can also be kneaded in advance, it is better to wake up for half an hour. Add oyster sauce, sesame oil, chicken essence, salt, and thirteen spices to the filling.