Leek Dumplings

Leek Dumplings

1. Pour the flour into the basin first, add the appropriate amount of water in portions, and stir it into a flocculent shape with chopsticks. Knead the dough with your hands into a harder dough. As the saying goes, "hard dumplings and soft cakes", the harder the dough for making dumplings, the better. Put the kneaded dough in a basin, cover with plastic wrap and let it stand for about 10 minutes. Knead the dough again, repeat three times, so that the dough becomes smooth and delicate. Knead the dough into long strips and cut into small pieces, sprinkle with flour to prevent sticking, flatten it slightly, and roll it into round pieces for later use.

2. Filling preparation: Wash the leeks and drain them, chop them into a basin, pour a little oil, mix the leeks with chopsticks, and lock the cuts with oil to reduce the loss of vegetable juice.

3. Use a rolling pin to grind instant noodles. Don’t crush them too much. If you don’t have instant noodles at home, you can use steamed buns and steamed buns should be cold and dry.

Put oil in the pot, the amount is almost twice the amount of stir-fried vegetables, put it in the instant noodles and fry it brown, turn off the heat, add two eggs and smash them. The materials in this step need to be kept cool.

4. After cooling completely, add the chopped fungus, shrimp and chives, and then add a raw egg and stir evenly to increase the viscosity of the dumpling filling. Add salt to the filling according to personal taste, mix well, and prepare to open the package.

5. Take a piece of dumpling wrapper, scoop up a spoonful of Sanxian filling and place it in the middle of the dumpling wrapper, and fold the dumpling wrapper in half.

6. Pinch the dumpling skin tightly in the middle, use the thumb and index finger of both hands to firmly pinch the two sides together. Use a little force when pinching, the edges must be tight.

7. Taking photos with one hand can only be demonstrated with one hand. Everyone's brain fills in the posture of the right hand, just like the left hand.

8. The dumplings are all wrapped up and ready to cook. If you pack a lot at a time, you can sprinkle some dry flour on the bottom, put the plate in the refrigerator and freeze it, and put the dumplings in a fresh-keeping bag after they harden.

9. Boil a pot of water, pour in a few drops of oil to prevent stickiness, and sprinkle a little salt in the soup, so that the cooked dumplings will not break the skin.

10. Put the chopped green onion, ginger, garlic and oil chili in a bowl. Add a spoonful of light soy sauce. Boil two spoons of oil and pour it into the sauce to stir up the aroma. After the dumplings are cooked, scoop into two spoons of water to make the dumplings and mix thoroughly to make the soup. Put the cooked dumplings into the soup and serve.

Tips:

First use oil to lock the moisture of the leeks, and then use the instant noodles to absorb the excess soup. With this trick, the cooked dumplings will never lose water. The refreshing and fragrant Sanxian dumplings are much better than meat dumplings. Learn to show your family too!