Leek, egg, ham and sausage stuffed dumplings
Overview
During the Mid-Autumn Festival, families get together. In addition to eating mooncakes, northerners also eat dumplings on this day, just like the Chinese New Year. They are a symbol of reunion and can be meat or vegetable. Today's dumplings are both meat and vegetable. They are a combination of meat and vegetable. They are fragrant but not greasy, and they are so delicious that you can't stop eating them.
Tags
Ingredients
Steps
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Add appropriate amount of water to the high-gluten flour in advance to form a dough, knead evenly and cover with plastic wrap.
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Prepare the dumpling filling: remove impurities from the leeks, soak them in light salt water for more than 10 minutes, then wash them repeatedly to control the moisture or use kitchen paper to absorb the moisture, then chop them into small pieces, and mix with some salad oil to lock in the moisture.
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Beat the eggs and add a little cooking wine and stir evenly (to remove the fishy smell and enhance the freshness). Add an appropriate amount of oil to the wok. There is no need to add additional oil when mixing the stuffing. After the oil boils, pour in the egg liquid, stir while pouring, try to stir as much as possible, take out and let cool.
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Take a large basin, add all the ingredients into the basin, add salt, mushroom powder, pepper and oyster sauce and mix well.
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To make dumplings, roll the dough into long strips, roll it into small uniform dough, roll it into a cake, fill it with fillings, and just pinch it with both hands. Everyone can make the dumplings in the simplest way.
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Cook dumplings: Add an appropriate amount of water to the pot, bring the water to a boil and add the dumplings. Pour some cold water into the pot when it boils for the first time, then pour some cold water into it after boiling. Turn off the heat after the third time and take it out. The dumplings are cooked just right.
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Take it out of the pan and put it on a plate. It's not as delicious as dumplings.
