Half month egg dumplings
By VicentaLakin
While dumplings are very numerous, different pies are suitable for different packagings, and in general, meat is more operational and suitable for each one, but it is more difficult to wrap them into willow shapes because they are loose, and if you have to pack them, it will not be enough to do it on its own, and if you make them small, it will be better to fill them。
Recipe Recommendations
- dumpling skin appropriate amount
- leek 1 handful
- eggs of 2
- cooking wine 1/2 spoon
- salt 1 teaspoon
- warm water 1 tablespoon
- sesame oil appropriate amount
- pepper appropriate amount
Steps for Half month egg dumplings
1
Get ready for the pies: eggs and ale。
2
Eggs in the bowl。
3
A little wine mixed with warm water。
4
Pick up hot oil, slip it up into eggs, dry it a little。
5
The eggs are in the bowl, and they're in the rinse。
6
A small amount of salt, pepper powder and perfume mixed into it。
7
Nice dumplings。
8
Take a dumpling and wrap it in a proper amount of pie。
9
Half a moon。
10
Squeeze the flowers on the side。
11
Do it in turn。
12
A proper amount of water is added to the pot, a small amount of salt is sent into the pot and then the dumplings are brought down and cooked。Half month egg dumplings Make Tips
Tips: 1. After washing the Chinese chives, shake off the excess water slightly to prevent the filling from becoming watery. 2. After scrambling the eggs, let them cool slightly before placing them in a bowl and adding the minced chives; if the eggs are too hot, the chives will turn yellow. 3. Add salt to the filling just before wrapping the dumplings; adding salt too early will also cause the chives to release water. 4. When boiling dumplings, add a little salt to the water after it boils; this effectively prevents the dumplings from sticking together.