Crispy bottom fried leek dumplings
Overview
The most delicious vegetable in spring is leeks. The tender first-crop leeks are fresh and sweet, and they taste great whether stir-fried, pan-fried, or wrapped. Leek, also called yangcao, is warm in nature and has the effect of tonifying the kidneys and yang. The climate in spring varies between warm and cold. It is recommended that people eat more spring leeks in spring to dispel yin and cold. Moreover, the liver qi of the human body is relatively strong in spring, which affects the digestion and absorption functions of the spleen and stomach. Eating more spring leeks can enhance spleen and stomach qi and benefit liver function.
Tags
Ingredients
Steps
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Heat the oil in the pan, break in the eggs, and use chopsticks to spread the eggs. Use a spatula to break the eggs into pieces.
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Finely chop leeks and king oyster mushrooms.
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Add broken eggs.
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Add dried shrimps.
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Add oil first and mix well. Add salt before wrapping. This will prevent the leeks from becoming watery. (You can add a little light soy sauce, my leeks are fresh and sweet, and the dried shrimps also enhance the flavor, so I didn’t add it)
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Place fillings in dumpling wrappers.
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Fold in half and pinch in the middle. Pinch the right side toward the middle.
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Also pinch the left side toward the middle.
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Put a little peanut oil in the pan and add the dumpling greens.
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Fry slowly over medium-low heat. When the bottom becomes hard, add half a bowl of water, cover the pot and simmer until the water dries up.
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Open the lid of the pot, turn off the heat after the water evaporates, and serve on a plate.
