How to make leek and egg dumplings (raw)

The key to making leek and egg dumplings (raw) is to control the taste. Pay attention to preparing the necessary seasonings, such as cooking wine, chicken essence, and soy sauce. Pay attention to controlling the taste. It is best to add seasoning when the food is about to be served. Add appropriate amount of seasoning according to personal taste, serve on a plate and enjoy the delicious taste.

1. Prepare ingredients: chives (homegrown, a little long), eggs, dough (pre-fermented)

2. Beat the eggs

3. Chop the chives with a spatula

4. Put oil in the pan and fry the eggs (minced). Turn off the heat, pour the chopped chives into the hot pan, add a little salt, pepper and sesame oil and mix well.

5. Knead the dough and squeeze it

6. Flatten with your palm (use a little flour, otherwise it will stick to your hands), and roll out the dumpling skin.

7. You can open the package, remember to pinch the edges tightly.

8. Pose first, otherwise you won’t be able to see clearly later! (It’s raining today and it’s a bit dark!). Haha, what do you think!

In our busy lives, many families no longer cook for themselves, but the method of making leek and egg dumplings (raw) is very simple. Even after a busy day, making such a dish is the real life.