How to make leek and egg dumplings

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, in order to satisfy the demands of foodies, we will introduce to you the method of making leek and egg dumplings.

1. Remove the old leaves from the leeks, pick them clean and soak them in clean water for ten minutes to remove pesticides and other harmful substances on the surface. Beat the eggs, stir evenly, then add two drops of white wine to remove the fishy smell.

2.1 Soak and clean the leeks, wipe them dry with kitchen paper and cut them into 2 mm pieces. spare

3.2 Heat oil in a pan until it is 50% hot, pour in the beaten egg liquid and stir quickly with chopsticks to form egg crumbs. Add chopped shrimp and lean minced meat. Pour in cooking wine, salt and five-spice powder.

4.1 Mix 500 grams of flour with warm water to make a dough slightly softer than that for making dumplings. Pinch the dough into pieces weighing about one or two ounces and roll them into jiaozi skins.

5.2 After the fried eggs have cooled, pour the chopped chives into them and mix evenly. Adjust the taste and prepare the filling.

6. Each dumplings can have thin skin and large fillings or be of medium size according to personal preference. After the dumplings are ready, wait for them to be put into the pot.

7. Heat the pan and pour a little oil. Put the wrapped boxes into the pot one by one, cover it, pour in a little cold water while it is still slightly hot, and use the hot steam to cook the skin of the leek boxes. Then fry the leek dumplings twice and three times until both sides turn golden brown and then remove from the pan and serve.

8. A delicious and fragrant chive dumpling is ready. How about having one?

You may want to try the leek and egg dumplings introduced here. Your cooking skills will improve over time.