How to make dumplings stuffed with leeks and eggs in Northeast China

What skills do you need to master in order to make a Northeastern leek and egg dumpling with good taste, great color and fast preparation? Don’t be afraid. In fact, the method of making dumplings stuffed with Northeastern leeks and eggs is very simple. Don’t add too many seasonings. Just keep the original flavor of the food. You can add coriander and chopped green onions at the end, and the taste will be even better.

1. Mix the dough with warm water, cover with a lid and set aside to rise, then prepare the dumpling filling.

2. Chop the chives by yourself, do not use a machine to mince the stuffing, chop the green onion and ginger and put them in a bowl

3. Then put a spoonful of oil in the pan, beat four eggs and fry them. After they are cooked, let them cool down and pour them on the chives.

4. Then add dried shrimp, salt, thirteen spices, MSG, chicken essence and mix well. Then add soybean oil and mix well. Now you are ready to make dumplings.

5. The dumpling skin should be large so that more filling can be put in. Sorry that the leather is not round! Put the wrapped dumplings into the steamer and place them in a row, leaving a little distance between each dumpling to prevent them from sticking together. Finally, start steaming the dumplings.

6. Put an appropriate amount of water in the pot, add more to avoid drying out the pot. First boil the water, then put the steamer in, boil again, turn down the heat and steam for 13 minutes before serving.

Although the vitamin content in dumplings stuffed with Northeastern leeks and eggs is extremely high, girls who love beauty should not eat them too much every day. They should be alert to the occurrence of yin deficiency and hyperactivity of fire. They must eat healthily, exercise regularly, and supplement nutrients.