How to make chive dumplings

In daily life, dumplings are a home-cooked delicacy, especially in the north, where dumplings are very popular among the public. There are also many ways to make dumpling fillings, and each dumpling filling has a different taste. Leek and moss dumplings are also a common one. Leek and moss dumplings are simple to make, and the fillings are very easy to adjust. You can easily make them at home, and they are nutritious and delicious.

How to make leek dumplings

Main ingredients: 500g leek sprouts, 4 eggs

Prepare ingredients: 500g fresh leeks, four eggs, and a small handful of dried shrimps. Choose tender chives that are green and thin as they are more tender. If it is whitish and very rough, it is old.

How to make dumpling filling:

Remove the chive flowers from the top of the chive sprouts, wash and drain them for later use. Beat the eggs and set aside.

Chive flowers are edible, but I always feel uncomfortable with them so I always remove them.

Put twice as much oil in the pan as usual for cooking. After the oil is heated, pour in the dried shrimps. When the shrimps are golden brown, pour in the beaten eggs. After the egg solidifies, turn off the heat and continue to stir-fry until cooked using the residual heat.

Chop the chives into small pieces. If the fried eggs are not too loose, you can chop them into small pieces with a knife. Put the chopped chives and eggs in a bowl, and add salt and a small amount of MSG to season.

How to make dumpling wrappers:

Place two bowls of flour in a dough bowl, pour water into it and stir with chopsticks. When the flour becomes like snow, dip your hands in water and knead it into dough. Cover the kneaded dough with plastic wrap or a damp cloth and set it aside to rest for about 30 minutes.

(When making dumplings, knead the dough first, and use the time to knead the dough to prepare the filling.)

Knead the dough until smooth and divide it into three pieces. Take one piece of dough and roll it into long strips. Cut it into even-sized pieces with a slanting knife. Roll them into dumpling skins that are thick in the middle and thin at the edges.

Take a piece of dumpling wrapper, put in the prepared stuffing, and pinch it into the shape of a dumpling.

How to cook dumplings:

Pour half a pot of water and bring to a boil. After the water boils, put the dumplings into the pot one by one, cover and cook for about one minute. Use the back of a spatula to stir them along the bottom of the pot to prevent the dumplings from sticking. Cover the pot and continue cooking. When it boils, pour a bowl of cold water in it. Repeat this three times. The dumplings are cooked when all the dumplings float to the surface. Finally, add cold water again, turn off the heat, and serve.

raw material

Ingredients

Dumpling flour, pork tenderloin, chives

Excipients

Onion, ginger, peanut oil, sesame oil, dark soy sauce, light soy sauce, oyster sauce, chicken stock

practice

1. First, prepare the ingredients. Since two kinds of fillings are wrapped at the same time, there is also lotus root next to it.

2. Grind the meat into stuffing and chop the green onion and ginger.

3. Add dark soy sauce to the meat filling, mix with chopped green onion and ginger, and marinate for ten minutes.

4. While marinating the meat, wash and chop the chives. The dumplings at home are all made with leeks, but the OP is too lazy. It is much easier to use leek moss, the taste is more refreshing, and the texture is also crispy~~

5. First, add peanut oil and sesame oil to the stuffing, so that it will not lose water. Then add oyster sauce, soy sauce, chicken essence and salt to season, and you can open the package!

6. Making meat dumplings is quick and delicious

7. It’s ready to eat. Dip it in garlic and vinegar.