Dumplings stuffed with sea rice, chives and goose eggs

Overview

When I smell the smell of leeks in the corridor, I want to eat dumplings stuffed with leeks, and I often make dumplings like this out of reflex. I really like leek filling. It is simple, easy to mix, attractive in color and delicious. However, I didn’t eat leeks before I was 20 years old. I hated its taste until I went to college. At that time, I couldn’t eat dumplings in the school cafeteria once a year and a half. What a coincidence. It was that Sunday, and it was our class's turn to help in the cafeteria. That day we made dumplings, and they were stuffed with chives. The northerners who love dumplings the most couldn't stand the dumplings. Besides, they were made by themselves. How many fillings can be made, wow! My mouth was watering, and the boundary finally opened that day. So, loving it is a mess! Reminiscing about the youthful days on campus fills the gap for foodies!

Tags

• staple food
• pasta
• home cooking
• pregnant women
• maternity
• old man
• beginning of winter
• winter solstice
• new year’s eve dinner
• dumplings
• winter recipes
• new year's day
• xiaonian
• students
• chives
• five spice powder
• flour
• goose eggs
• oil
• salt

Ingredients

Steps

1. 1 Add appropriate amount of water to the flour and mix into a dough

   

2. 2 Pick and wash leeks to remove moisture

   

3. 3 Soak dried shrimps in water for 10 minutes, wash and chop into pieces. Chop the water-controlled leeks, add an appropriate amount of oil and mix well

   

4. 4 Add an appropriate amount of oil to the wok, beat the goose eggs, add a little water to the pan and fry until cooked, stirring the broken pieces while frying

   

5. 5 Add fried goose eggs, dried shrimps, salt, and five-spice powder to the leeks

   

6. 6 Mix well

   

7. 7 Making dumplings

   

8. 8 Boiled dumplings

   

9. 9 Remove from the pan.