Homemade quick-frozen leek and egg dumplings
Overview
Leek and egg dumplings are my favorite among dumplings, but they are a bit time-consuming to make. You can make some and freeze them on weekends, so that they are handmade quick-frozen dumplings, which are more convenient when you want to eat them during the week.
Tags
Ingredients
Steps
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Wash the leeks and put them in a basin with empty water
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Crack four eggs into a bowl, beat the egg yolks and egg whites together
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Put oil in the wok, when the oil is hot, pour the eggs in and stir quickly to form egg drop
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Chop the drained leeks and put them in a basin for later use
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Add egg flowers, appropriate amount of five-spice powder and salt to the leek basin, add a few drops of sesame oil, and stir evenly
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After stirring evenly, the leek and egg dumpling filling is ready
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Take out the dumpling wrappers you bought or roll them out of your own dough
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start package
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Finished product. Put the wrapped dumplings in the freezer of the refrigerator to freeze them. They are the quick-frozen dumplings sold in supermarkets. You can feel more confident when you make them yourself
