Eating dumplings at the beginning of winter is an old tradition in the north.
One day we also made leek vegetarian dumplings. When eaten under leek vegetarian dumplings, they would easily break in the pot, so I steamed them and ate them.
Steamed dumplings with leek
Recipe Recommendations
- flour 400 grams
- leek 100 grams
- eggs of 3
- salt appropriate amount
- pepper 3 grams
- ginger powder 3 grams
- sugar 3 grams
- Fresh spicy powder 5 grams
- chicken essence 2 grams
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed dumplings with leek
1
Add appropriate amount of cold water to the flour to make the dough ready and leave for later use.
2
Wash the leeks, drain the water, and chop them up.
3
Blanch the vermicelli with boiling water until cooked.
4
Remove, drain, chop.
5
Beat the eggs and pour them into the pan and stir-fry them until done.
6
They are also being shredded for later use.
7
Put all the ingredients into a large bowl, add ginger powder, pepper powder, sugar, chicken essence, and then add sesame oil and mix well.
8
Then add salt.
9
Add sesame oil to the frying pan and heat up. Add the fresh spicy heat and fry until fragrant.
10
Pour the fried oil into the leek filling and mix well.
11
Kneak the dough evenly and strip it into small doses.
12
Take a portion and roll it into a dumpling wrapper with a thick middle and thin side.
13
Wrap in the leek filling and knead into green dumplings.
14
Wrap them all in turn.
15
Bring the water in the steamer to a boil, put the dumplings into high heat and steam for 15-20 minutes.Steamed dumplings with leek Make Tips
For dumplings filled with leeks, the leeks should be washed in advance, drained and chopped. When mixing the stuffing, first add sesame oil and mix well, and then add salt to prevent the leeks from leaking out of the water.