How to make leek and egg dumplings

Leek sprouts are a good fresh vegetable. They can be used for stir-frying. Leek sprouts, eggs and meat are all good combinations. However, many people always feel that leek sprouts are monotonous when eating them, and they feel that they have no taste. At this time, it is better to add eggs to make dumplings, and add a small amount of black fungus. Not only are they delicious but also have high nutritional value.

Accessories: ordinary flour, water, oyster sauce, five-spice powder, chicken essence, sugar, seasoning sauce, sesame oil, soy sauce, ginger

Method 1. Prepare the filling: 1. Remove the flowers from the leek moss, wash and drain the water, cut off 0.5CM of the root (if the leek moss is old, cut a little more), then cut it as finely as possible, no need to chop, just cut it as finely as possible with a knife. 2. : : : : : : : : : : : : : : :

2. Kneading the dough. I didn't measure the exact number of grams. Anyway, I have a cylindrical container with a diameter of 6CM and a height of 8CM. I usually rely on my feeling. This time I used more than 6 cans, and each can was piled high with flour. The amount of flour is also related to the filling of the dumplings. The dumplings in my family are all very filling-tolerant so less flour is used, and the filling is sufficient and the taste is good.

3. After the dough is kneaded, add sugar to it, otherwise it will be difficult to knead the dough, and the dough will be stiff when you wrap it, and it will not be very ductile and will break easily. Cut the dough into several pieces and take out one piece to knead. Cover the remaining dough with plastic wrap or a damp cloth to prevent it from drying out. If you don't know how to roll the skin, just take your time. The key is to make it thin on the outside and thick in the middle. Have you made enough dumplings for everyone? Let’s cook them. Heat the pot with cold water and put the dumplings in. Don’t put too many, just about 30 at a time. Vegetarian dumplings break easily. After putting them in the pot, use a spatula to gently touch the dumplings from the bottom of the pot to prevent them from sticking. Then add a little cold water each time the pot boils (just a little is fine). After adding water twice, cook for 2 minutes before serving.

4. This picture is not of the dumplings just out of the pot. I took it when I was almost finished eating them. So they don’t look as full as when they were just out of the pot. Ha ha. My favorite is the thin skin and big filling. What do you think? Is the skin thin? It's so soft that it can be broken with a touch!

Tips 1. Once the oyster sauce is opened, it must be refrigerated to avoid the oil and water separation. When using oyster sauce in dishes, remember to add a pinch of sugar. Don't worry, you won't be able to taste the seasoning, only the umami flavor will be enhanced.

2 There is no need to add onions, because leeks and garlic sprouts taste similar to onions and garlic. Just add some ginger. Eat radish in winter and ginger in summer. We should also pay attention to health while eating.

3. Did you notice that I didn't cook the stuffing with oil? The reason is that sesame oil not only has a mellow flavor but also can prevent the stuffing from spreading. Because meat stuffing is sticky and easy to wrap, while vegetarian stuffing must be made as coagulated as meat stuffing, so that it will not spread and easily aggregate when wrapped.