Scallion and egg dumplings
By KaleighStark
The fillings can be eaten almost directly, so you don't have to cook them for too long.
Recipe Recommendations
- dumpling skin appropriate amount
- eggs appropriate amount
- Crispy sausage appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
Steps for Scallion and egg dumplings
1
Raw material map, clean the onions, wash and drain for later use.
2
Beat the eggs into egg liquid, chop the green onions, and dice the crispy sausage.
3
Scramble eggs, chop them, mix well with spring onions and crispy sausage with a small amount of oil and salt.
4
Make them into dumplings.
5
Sit on the pot and boil water.
6
Add the dumplings after the water boils and cook until they float.