Every household will make dumplings on the twelfth day of the first lunar month. Significance: If you make dumplings today, you will pinch the mouths of mice, so that the grain harvested this year will not be afraid of mice destroying it. Today, do you eat dumplings without leek, egg and vegetarian dumplings?
Originally, I planned to make a super detailed step chart suitable for novices, but after taking the 34 steps in the picture, there were a bit too many, and some of them were later deleted. However, looking at the step chart and text instructions, even novices can make a delicious meal of dumplings.
Vegetable dumplings with leek and egg
Recipe Recommendations
- leek 500 grams
- medium-gluten flour 550 grams
- eggs of 4
- warm water 270 grams
- fans a
- vegetable oil appropriate amount
- ginger appropriate amount
- peppercorns appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- seafood soy sauce appropriate amount
- salty and fresh
- other
- an hour
- ordinary
Steps for Vegetable dumplings with leek and egg
1
Prepare the seasoning you need.
2
Soak the vermicelli in warm water (vermicelli can also be used, but the vermicelli should be cooked and soaked until soft. Use vermicelli if there are no vermicelli at home).
3
Slowly pour warm water into the flour;(Don't pour it in one go, it will be difficult to work and stick to your hands).
4
Stir the flour clockwise with your right hand while pouring until fluffy.
5
After stirring until there is no raw flour, knead the dough together to form a dough.
6
. Add a damp cloth or plastic wrap to the surface of the dough to prevent it from drying, and stand aside to let the dough soak for 20 minutes;(You can prepare for other tasks at this time).
7
Beat the eggs, pour two spoonfuls of vegetable oil into the frying pan. Don't wait for the oil to heat, pour the egg liquid into it, turn on a low heat and stir constantly with chopsticks to solidify the eggs.
8
Peel and chop the ginger,(add shredded ginger to the leeks and eat the dumplings, and the stomach will not be pantotanic, or add a little alkali flour.)
9
Drain the soaked vermicelli and chop it.
10
Pour five teaspoons of vegetable oil into a frying pan, turn on a small fire, put the pepper in and slowly fry it to create the fragrance.
11
Wash the leeks thoroughly, shake them dry and chop them up with a knife;(I washed the leeks overnight and lit them overnight. Hold the leeks tightly with your left hand and press down, and use the knife with your right hand to cut. When grasping with your left hand, you must retract your fingers and don't open it, otherwise it will easily cut your hand).
12
Allow the boiled Zanthoxylum bungeanum oil to cool, pick out the Zanthoxylum bungeanum, and pour it into the chopped chives and stir evenly;(Pour the oil into the vegetables first, the filling will not easily water out).
13
Pour other chopped raw materials into the leeks.
14
Add two spoonfuls of seafood soy sauce, three spoonfuls of salt, and appropriate amount of sesame oil to the filling and stir evenly clockwise with three chopsticks.
15
Take out the dough and knead it again, dividing it into pieces of similar size.
16
Rub each small piece smoothly and place it in the basin. Continue to cover with a damp cloth to prevent it from drying.
17
Take a small piece of dough and rub it into a long strip with both palms;(When rubbing with both palms, rub it up and down).
18
Use a knife to cut the long strips into small dough pieces, and sprinkle on a thin surface to prevent adhesion.
19
Hold the dough in your left hand, press the dough with your thumb and turn the other fingers in a circle, and roll the dough with your right hand, rolling it into a round cake while turning;(You can sprinkle a little thin dough during the rolling process to prevent sticking).
20
Dig a spoonful of filling and place it in the middle of the cake.
21
Hold the dough in the middle first.
22
Pull the dumplings with both hands and other fingers, and squeeze the dumplings from both sides to the middle with your thumbs. (If you don't know how to squeeze, just squeeze your mouth tightly and not leak the filling.)
23
Wrap all the dumplings;(Remember to sprinkle a layer of flour on the cover where you put the dumplings, otherwise the dumplings will stick to the cover when you cook, and the dumplings will easily break).
24
Make water in the pot. After the water boils, put the dumplings in one by one. Use a spoon to stick to the bottom of the pot and turn it clockwise. Cover the lid and boil, and add cold water twice.