Leek and egg dumplings

Recipe Recommendations

• flour appropriate amount
• leek appropriate amount
• lotus root appropriate amount
• onion appropriate amount
• shrimp skin appropriate amount
• eggs appropriate amount

• original
• cook
• an hour
• ordinary

Steps for Leek and egg dumplings

1

Mix flour with carrot puree and water and knead into dough, cover with plastic wrap and leave for 20 minutes.

2

Put oil in the pan and stir-fry the shrimp skins until fragrant.

3

Stir fry the chopped eggs with residual oil, add shrimp skin, lotus root, add salt, pepper and mix well.

4

Cut the leeks, add oil and mix, mix with the chopped eggs, taste whether the salinity is moderate, and add sesame oil to taste.

5

Roll out the dough into a large piece, and use the lid to press out the dumpling skin.

6

Add the stuffing and make dumplings.

7

Boil water in the pan, add some salt to prevent sticking after the water boils, add cold water in the middle of the dumplings 3 times and cook until all float and ready to cook.

Leek and egg dumplings Make Tips

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