Leek, Egg and Shrimp Dumplings
1.
Pick the leeks, rinse them with clean water, and soak them in light salt water for 30 minutes. Then remove it, rinse and drain.
2.
Beat the eggs, and put a little water in the beaten egg liquid. Heat the pan and put the oil, pour in the egg liquid after the oil is hot, stir constantly with chopsticks, so that the egg liquid will naturally become fine pieces in the pan.
3.
Wash the sea prawns and fry them. Then peel off the shrimp meat and chop into finely divided particles for later use.
4.
Pour the flour into the mixing bowl, mix the noodles with the adjusted light salt water, and wake up for 20 minutes after mixing the noodles.
5.
Cut the prepared leeks into finely divided pieces, put them in a larger container together with the prepared egg and prawns, and prepare the stuffing.
6.
Add a small amount of light soy sauce, and stir evenly with the oil (oil made from pepper and star anise). (Because leeks do not eat salt, there is no need to add salt.)
7.
Roll out the dumpling wrappers and prepare to make dumplings.
8.
Take a dumpling wrapper and put a pinch of stuffing in the center of the dumpling wrapper. Fold the wrapper in half and pinch it tightly. Tuck the two ends in the middle, and then pinch it tightly. One dumpling is ready!
9.
The leftover and good noodles from making dumplings can be rolled into noodles!
10.
The made dumplings line up, hehe, eat it!
11.
The North likes to eat dumplings, but it is jealous! Just say dumplings. I like Beijing's vinegar.
12.
In my hometown, the dumplings should be dipped in hot pepper and water! I love it all!
Tips:
1. Leek is easy to produce water, and the filling can be mixed after the preparations are done, and it is easy-going to pack.
2. The oil is very important and cannot be omitted.
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