Leek and egg dumplings

Overview

The vegetarian stuffed dumplings are more delicious and easy to make. The fillings are very fresh and delicious, and they are very enjoyable to eat.

Tags

Ingredients

Steps

  1. Wash the leeks, drain them and chop into small pieces.

  2. Crack the eggs and when they are half-cooked, use chopsticks to quickly break them into pieces.

  3. Add pepper noodles

  4. Add salad oil

  5. Add chicken essence

  6. Mix well, use the oil and the oil in the eggs to lock in the moisture of the leeks, and then add the salt.

  7. Look at the pelvic floor, there is no water at all.

  8. Knead the noodles with cold water half an hour in advance and wake up for half an hour.

  9. Knead the dough into a long paste

  10. Shape into round balls. If you don't know how to use your hands, you can cut them with a knife.

  11. Roll out the dumpling skin into a thick center and thin edges.

  12. Put the skin in the palm of your hand and put the stuffing on it. If you have a lot of stuffing, use a small amount and use your strength. If you are good at it, put more. If you just learn how to do it, put less. Then pinch it.

  13. Mom made two kinds of buns, the whole-wheat noodle with zucchini and egg filling, and the white noodle with leek and egg filling.

  14. After the water boils, add the dumplings one by one.

  15. Still on high heat, put all the dumplings in, use the back of a spoon to gently insert it into the bottom of the pot and make circles to prevent sticking to the pot.

  16. When all the dumplings float up, cook for one minute, then add a bowl of cold water

  17. Once fully opened again, fish it out immediately.

  18. The white flour is stuffed with leek and egg, and the whole wheat flour is stuffed with zucchini and egg, both black and white!

  19. Strong dumpling wrappers, fresh fillings, and a thrilling rhythm!