Vegetarian dumplings
The lock of leeks had been lying in the refrigerator for several days, and I wanted to make vegetarian dumplings when I had nothing to do at home. I feel very simple, but it looks average and tastes good. Make your own bags for friends you like. The leeks are also very fragrant.
Recipe Recommendations
- leek half a catty
- eggs of 2
- fungus of 6
- sesame oil appropriate amount
- surface half bowls of
- ginger appropriate amount
- pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- other
- ten minutes
- simple
Steps for Vegetarian dumplings
1
Take a bowl of semi-dry noodles and warm water and mix it into dough. Don't use hard dough for making dumplings. Make up the dough and cover it to wake up.
2
Soak leeks and fungus in advance. Chop, chop the ginger and set aside.
3
Beat two eggs, add salt and stir well, fry the eggs, put into the pan and beat them to pieces.
4
Put the chives, fungus, and ginger into the pan and mix well with the eggs. Add white pepper powder, five-spice powder, sesame oil (cooked peanut oil or blended oil can also be used), appropriate amount of salt, and a little chicken essence, and mix well.
5
After the noodles are awakened, knead them into balls, cut them into pieces, cut them into ingredients, and roll out the skin.
6
Vegetarian dumplings are not easy to put stuffing, especially some friends who like to put some vermicelli and shrimp skins. But I am okay. Although the dumplings I made are not very beautiful, fortunately, none of the leeks are on the skins, and my stomach is bulging. It didn't break after cooking, so I was quite satisfied. The dumpling skins and fillings are just right, and the extra skins cover the zizi.