Leek and egg dumplings

By JeromyHand

Leek and egg dumplings
Thin skin and lots of stuffing, hehe...

Recipe Recommendations

  • leek appropriate amount
  • eggs appropriate amount
  • flour appropriate amount
  • salt appropriate amount
  • sesame oil appropriate amount
  • pepper powder appropriate amount

Steps for Leek and egg dumplings

  • Make step 0
    1
    Mix the flour and a small amount of salt well, knead it with warm water to make a dough that is suitable for hard and soft, cover with a damp cloth to wake for about 20 minutes.
  • Make step 1
    2
    Wash the leeks, drain the water, and chop them into the ground. Stir the eggs in the pan and beat them up. Add appropriate amount of salt, pepper powder, and sesame oil and mix well.
  • Make step 2
    3
    Remove a portion of the dough after waking up and knead it into long strips.
  • Make step 3
    4
    Continuously turn it over and cut it into appropriate sized doses; sprinkle with flour to prevent adhesion.
  • Make step 4
    5
    Roll out the ingredients one by one into thin dough sheets; do not roll out too much at a time, or cover them with a cloth to prevent them from drying out.
  • Make step 5
    6
    To open the bag, first press the middle with your hands, and then pinch the sides tightly, so that it will be easier to wrap; then close the sides, press the middle, and the dumplings will be ready.
  • Make step 6
    7
    Made dumplings one by one.
  • Make step 7
    8
    Open fire, pour a proper amount of water into the pot and bring it to a boil, add the dumplings, and wait until they float one by one before serving.
  • Make step 8
    9
    The finished product picture, is the skin thin to show the filling? Hehe...

    • Recipe Categories

    Recipe recommendation