Fried dumplings with red curved noodles, chives and eggs
Overview
The fragrance of leeks when eaten in spring, the medicinal value of red yeast rice, and the fried dumplings with large fillings will leave a fragrant taste in your mouth!
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Ingredients
Steps
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First scramble the eggs and adjust the flavor. My family’s habit is to add some fungus to increase fiber.
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Wash the leeks and put them in the vegetable basket to control the water.
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Mix an appropriate amount of red yeast rice powder and white flour into a dough, then let it rest for about 20 minutes.
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Before you start making dumplings, chop the leeks and mix them into the eggs.
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Start making the package, grab the ingredients, it’s red!
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When making dumplings, you can add more stuffing when frying them. You won’t be afraid of the stuffing breaking. The skin is thin and the stuffing is big. It’s really good!
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Arrange the dumplings in the frying pan. Add less oil and lower the heat. When the temperature comes up, pour in half a cup of water, cover the pan, wait for the water vapor to dissipate, and wait another minute or so before the dumplings are ready to be taken out of the pan.
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The fried dumplings come out of the pan, so I can't wait to take a bite first.
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When the dumplings come out of the pan, each bottom has a burnt shell and has a rich taste.
