Simple classic - leek and egg dumplings
Overview
The combination of leeks and eggs is simple yet classic, and you won’t get tired of eating it. Especially in the cold weather like this, having a plate of steaming dumplings like this should be the most pleasant thing!
Tags
Ingredients
Steps
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Add appropriate amount of warm water to flour to form a relatively soft dough, cover and let rest for ten minutes.
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While the noodles are cooking, start making the dumpling fillings. Crack the eggs into a bowl and beat them up. Add an appropriate amount of oil to the wok. Heat it up and pour in the egg liquid. Use chopsticks to stir-fry the egg liquid into diced eggs while pouring.
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Pick and wash the leeks, drain them, chop them into small pieces, add an appropriate amount of sesame oil and mix well to prevent water from leaking out.
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Put the cooled egg cubes and leeks into a bowl, and add an appropriate amount of thirteen spices.
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Add appropriate amount of salt.
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Add a little chicken essence and mix thoroughly.
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Knead the dough into long strips and cut into small pieces.
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Sprinkle a small amount of flour into the small dough, flatten it and roll it out.
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Put the dumpling filling into the dough sheet and wrap it into the shape you like.
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Wrap all the dumplings like this.
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Boil the water in the pot, add the dumplings, use the colander to push the dumplings forward to prevent them from sticking to the pot.
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After boiling, add a small amount of cold water, cover and boil again, add water, boil again and serve. It's equally delicious with simple balsamic vinegar or carefully prepared juice!
