Leek and egg dumplings

Overview

Today is the winter solstice. As the saying goes, if you don’t serve dumpling bowls during the winter solstice, no one will care if your ears freeze off. Although you have known for a long time that your ears won’t freeze off if you don’t eat dumplings, you still have to eat dumplings on the winter solstice. Follow the customs of each solar term, prepare ingredients early, and make food suitable for the occasion. Eating must-eat food on every festival not only shows respect for the festival, but also shows love for life. If you want to ask about our favorite dumpling filling, it must be the most homemade leek and egg filling. Chives are paired with eggs, and some dried shrimp skin is added to increase the flavor. The filling is very delicious. Leeks are delicious when used as stuffing, but they are very easy to become watery and discolored. After the prepared stuffing is left for a while, a lot of soup will appear, and the leeks will become wilted, affecting the taste. Today I’m going to teach you how to prepare leek and egg stuffing so that it doesn’t become soupy? Pay attention to these points when adjusting the stuffing to avoid this problem as much as possible: when washing leeks, be gentle. After washing, drain the leeks first. When adjusting the stuffing, add sesame oil first to lock in the moisture and make the leeks less likely to become watery. Finally, add salt to season before filling to prevent moisture from being released. Next, let’s take a look at how to make this [leek and egg dumplings], right?

Tags

• staple food
• home cooking
• dumplings
• lunch
• dinner
• chives
• egg
• egg white
• flour
• oyster sauce
• peanut oil
• shopee
• drinking water
• salt
• sesame oil

Ingredients

Steps

1. 1 First, we need to prepare all the ingredients needed to make this [leek and egg dumplings]: 400g of flour, 350g of leeks, 3 eggs, and 40g of dried shrimps. First, clean the leeks and cut off the soil-covered roots. Wash them in water and drain them. Pour the flour into a basin, beat in an egg white, mix evenly and slowly add drinking water. Use chopsticks to stir into dough, then knead it into a smooth dough with your hands. Cover and set aside for about 30 minutes.

   

2. 2 Crack 3 eggs into a bowl, then beat with chopsticks until the egg whites and egg liquid are completely combined, and there is a layer of fine foam on the surface of the egg liquid; clean the shrimp skin and set aside; cut the dried leeks into fine pieces, the finer the better.

   

3. 3 Heat a pan over medium heat until it is hot in the palm of your hand. Pour in 15ml of peanut oil. When the oil is hot, pour the egg liquid into the pan. Then shake the pan to allow the egg liquid to expand quickly and solidify. Sprinkle in the previously washed shrimp skin and use chopsticks to quickly break up the egg chunks. The more crumbly the better, the better. Because the eggs scrambled in this way not only taste tenderer, but also don’t need to be chopped.

   

4. 4 Put the fried and cooled eggs and shrimp skin into a cooking bowl, and add the chopped leeks. Add 10g of sesame oil and 10ml of oyster sauce, and stir evenly in a clockwise direction with chopsticks. You can taste the saltiness and add salt according to your personal taste before making dumplings. Sprinkle an appropriate amount of flour on the cutting board, take out the dough and knead it evenly.

   

5. 5 Take out the dough and place it on a chopping board, knead it evenly with flour and cut it into large even-sized pieces with a knife. Then take one and roll it into a long strip, cut it into small pieces of even size with a knife, and then use a small rolling pin to roll the small pieces into a dumpling wrapper with a thin edge and a thick middle.

   

6. 6 Now you can add salt to taste. Add salt last to avoid adding salt in advance to marinate the fillings. Take a dumpling wrapper and put it in the palm of your hand, and put an appropriate amount of filling. The amount of filling should be controlled carefully. If you put too much filling, the dumpling will not be able to wrap it. If you put too little filling, the shape of the dumpling will be ugly and it will not look full.

   

7. 7 Fold the two sides of the dumpling wrapper together, and then start to make the dumplings. Start pinching from the lower right side. The technique is to hold the right fingers vertically from the outside to fold the pleats, and the left fingers to help push the inside. How many pleats can be made depends on your technique. After kneading everything from right to left, a dumpling is ready. Then, wrap all the dumplings in sequence.

   

8. 8 Add appropriate amount of drinking water to the pot and bring to a boil over high heat. After the water boils, add the dumplings one by one. Bring to a boil over high heat, then add cold water and continue to cook until all the dumplings are floating on the water and they are cooked. You can turn off the heat and serve on a plate.