Leek and egg dumpling stuffing
By EveJast
I haven't made dumplings myself for a long time. I saw beans serving dumplings one after another, so I slandered me. Yesterday, I asked for my baby's opinion and expressed my willingness to eat them, so I started to wrap them today.
Recipe Recommendations
- dumpling skin 650g
- leek 370g
- eggs of 5
- soy sauce appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- qingshui appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Leek and egg dumpling stuffing
1
Buy dumplings ready-made.
2
After frying the eggs, add soy sauce and soy sauce and mix well. Use a spatula to crush the eggs.
3
Remove the eggs and leave them cold for use.
4
Wash and chop leeks for later use.
5
Place the chopped leeks on top of the eggs, add appropriate amount of salt, chicken essence, five-spice powder, and sesame oil.
6
Stir well and the filling is ready.
7
Put the dumpling skin on your hand and rub some water along the outer edge of the dumpling skin so that the dumplings stick firmly.
8
Put a little stuffing and wrap it.
9
Wrap it all up and set it aside.
10
Add water to boil, add a little salt (to prevent dumplings from sticking to the pan), then put dumplings in, cover and bring to a boil, then open the cover and cook until the skin is cooked.