Scallop Dumplings

Name: Scallop Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Scallop meat; 1 egg; 50g Water hair fungus; 200g Chives; 30g Cooking oil; 5g sesame oil; 3g Chicken Essence; 5g salt

by blry2006

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

"Three fresh stuffed dumplings", including many filling recipes, today I went to the old chief’s house to pay me a package of fresh scallop meat. I used scallop meat, eggs, fungus and leeks wrapped in seafood-flavored dumplings. Cooked. The tasting is very delicious, I will publish it today and share it with everyone."

Ingredients

Scallop Dumplings

1. Pick up the old leaves and roots of the leeks, wash and dry, and cut into thin sections; chop the water-fed fungus; fry the eggs in the pan and smash them; wash the scallops and cut into small pieces.

2. Add all the seasonings to the filling bowl and mix well to adjust the flavor.

3. Knead the dough repeatedly twice, pull it into a small agent, roll out the dough, make the dumplings and boil it in a boiling pot for two or three minutes until the dumplings bulge up, turn off the heat, and "re-cook" for a while, remove and serve.