How to make egg and chive vermicelli dumplings

I get excited just thinking about the holidays. During the holidays, the most comfortable thing is to get together with a few friends and eat delicious meals. It would be even better if the party could be held at home. Now let me introduce to you the method of making egg and leek vermicelli buns.

1. Put the starter materials into a basin, and it is best to use warm water.

2. Stir well and ferment.

3. When there are a lot of bubbles on the surface of the fermented starter, and the bubbles have begun to burst and collapse, add dough flour and oil and knead until the surface is smooth. Ferment again.

4. When the dough ferments until bubbles appear on the surface, the dough is fermented successfully.

5. Make the filling: Beat the eggs and add salt to make egg skin and chop it into pieces with a knife. Wash the chives, drain and chop them. Soak the vermicelli in water until soft and chop them.

6. Put the chopped egg skin, chives and vermicelli into a bowl, add appropriate amount of salt, chicken essence and pepper and mix well.

7. Divide the risen dough into several equal portions, wrap with vegetarian filling and put into the oiled steamer. Finally wake up for 15 minutes.

8. Put the cold water on the stove and steam over high heat until the water boils and produces steam. Reduce heat and steam for 10 minutes then turn off the heat. After turning off the heat, wait for 5 minutes before opening the steamer lid.

9. The filling is fresh and the skin is loose. I'm in tears! My daughter said the buns I made today were really delicious.

Have you learned how to make the egg and leek vermicelli bun that I introduced to you today? Although it has a lot of steps, each step is not complicated and very simple. As long as you follow the steps, you will definitely succeed.