How to make dumplings with chives, eggs, black fungus and ham

High work pressure is a problem that many people have to deal with nowadays. After a day, the whole person is basically very tired. It is not realistic to spend time preparing a sumptuous dinner. At this time, you might as well consider some simple dishes, such as leek, egg, black fungus and ham dumplings, which are simple to make, can meet health needs and do not take too much time.

1. Prepare the ingredients: leeks, coriander, fungus, fresh ginger, eggs, sausages, dumpling wrappers

2. Soak an appropriate amount of black fungus in clean or warm water, and crack an egg into a bowl.

3. As shown in the picture below, on the left is the chopped ginger, and on the right is the evenly stirred egg liquid. Add some white wine when stirring. Adding some white wine will make the fried eggs more fluffy and tender.

4. Heat the oil in a pan, pour the egg liquid into the pan and fry it as shown below, serve in a bowl

5. Wash and chop the picked chives

6. Dice the fungus and sausage, and fry the eggs for later use.

7. Put the chopped chives in a bowl, and then put the chopped ginger and chives together (as shown in Figure 3)

8. Then pour the prepared black fungus, eggs, and sausages into the bowl containing the leeks respectively.

9. Add appropriate amount of salt, light soy sauce, dark soy sauce, dumpling ingredients, chicken essence/MSG, cooking oil, and chili powder (if you don’t know how much to add, please see the introduction in the auxiliary ingredients section)

10. Stir evenly with chopsticks and set aside

11. Add a few drops of sesame oil at the end

12. Use your finger to dip some water and draw water on the edge of the dumpling wrapper on the side with the filling, so that the dumplings are not easy to crack when wrapped.

13. Because the dumpling skins bought directly from the supermarket are not easy to wrap together, we need to prepare a bowl with half a bowl of water, and use your fingers to dip some water on the side where the filling is wrapped.

14. Put the fillings into the dumpling skin. Don’t put too much fillings. It’s best if the dumpling skin can cover it.

15. After putting the filling in, we will make dumplings. First, pinch the middle of the dumpling skin with your hands.

16. Then we wrap the right side first. As shown in the picture below, we wrap the dumpling skin in a pleated way (haha, I can’t teach you too carefully with one hand, and I can’t do it with the other hand when taking pictures with one hand...forgive me)

17. After finishing the right side, wrap the left side as shown below. This is more clear how to wrap

18. The finished product after packaging

19. Wrap all the dumplings and set aside

20. Add water to the pot and bring to a boil. The water should be big enough to cover the dumplings.

21. Put the dumplings in after boiling, and then add some salt or green onion leaves to prevent the dumplings from rotting easily during cooking.

22. When the water and dumplings are boiling, add some cold water to bring them to a boil again. Boil three times and the dumplings float on the water.

23. Now let's prepare some dipping sauce for dumplings. Chop a coriander and a piece of ginger, put them in a bowl, add appropriate amount of vinegar and soy sauce, then add some chili oil or chili powder boiled in oil, then add 2-4 drops of sesame oil and mix well.

24. People in the north prefer to eat dumplings with soup as shown below

25. People in the south like to eat without soup. When eating, they dip it in the freshly prepared sauce. It is delicious, as shown in the picture below.

The family gathers around the dinner table at dusk, eating homemade dumplings with leeks, eggs, black fungus and ham. They must feel very happy and joyful. I would like to remind everyone that this dish must be cooked thoroughly, and a soft texture is more suitable for consumption.