Tartary Buckwheat Dumplings

Name: Tartary Buckwheat Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 100g Tartary buckwheat flour; Some Chives; Some egg; Some Vermicelli

by Tips for Yanmen Qinggao Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Dumplings are generally just traditional snacks filled with pork, beef, mutton and vegetables. But now not only chicken, duck, fish, eggs, seafood, delicacies, fresh vegetables, dried vegetables, fruits, etc. can be used as fillings. Anything that is delicious and nutritious can be used as filling. But we are used to making steamed dumplings with chives and eggs, so we will use simple ingredients to make them today.

Ingredients

400g Flour
100g Tartary Buckwheat Flour
Some Chives
Some Egg
Some Vermicelli

Tartary Buckwheat Dumplings

1. Mix the flour and tartary buckwheat flour in a ratio of 4:1, add half of the boiling water, half of the cold water and half of the hot noodles to the dough. Proof for a while for later use;

2. Add cooking wine to the egg and stir evenly, fry and let cool. After the vermicelli is cooked and removed, add chopped chives and chopped ginger and mix well. Add salt, monosodium glutamate and sesame oil before making dumplings and mix well;