Leek and egg dumplings

Recipe Recommendations

• leek 600 grams
• eggs of 4
• surface appropriate amount
• oil appropriate amount
• salt appropriate amount
• sesame oil appropriate amount
• pepper oil appropriate amount

• salty and fresh
• cook
• half an hour
• ordinary

Steps for Leek and egg dumplings

1

Scrambled eggs first: Scrambled eggs are very particular. Put the eggs in a hot pan and cool oil directly and stir constantly, so that the scrambled eggs are tender and loose.

2

After washing the leeks, put them in a basket and control to dry water for later use.

3

At this moment, the eggs are also cool and move them to one side of the pan. Put the leeks on the other side, add a proper amount of pepper oil and mix well so that the leeks will not easily flow out.

4

Mix leeks and eggs well at this time, add chicken essence, oyster sauce and sesame oil, and mix well. Add salt at the end is also the trick to prevent leeks from leaking out of water.

5

Rub the mixed dough into long strips.

6

Pull the long dough and roll it into a dumpling skin.

7

The wrapped dumplings can be boiled and put some oil in the pan when cooking. The dumplings will not stick.

8

It's time to order dinner and the dumplings are out of the pot.

9

Mix sesame oil and vinegar with juice and make dumplings taste good.

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