How to make egg and vegetable dumplings

Dumplings with egg and leek filling are a common type of dumplings. Because they contain eggs and leeks, they are very fresh and delicious. They can be made into a three-fresh filling by adding an appropriate amount of fresh shrimp. Not only does it have good nutritional value, but it is also very delicious and relatively simple to make. The most important thing is to use sesame oil to liven up the leeks when cooking them. This will lock in moisture.

How to make egg and vegetable dumplings

Ingredients: half a pound of leeks, 3 eggs, 300 grams of flour, sesame oil, peanut oil, salt, and chicken essence as appropriate. Method : [How to make the filling] 1. Pick the leeks, wash and dry them, cut them into fine pieces, pour in sesame oil, mix well and set aside. 2. Beat the eggs into a bowl and stir in one direction until evenly combined. 3. Heat the oil in a pan, pour the beaten eggs into the pan, stir with chopsticks, and turn off the heat when the eggs are solidified. 4. After the eggs have cooled naturally, pour them into the mixed leeks, add salt, chicken essence and sesame oil and stir evenly in one direction.

[How to make dumplings] 1. Put the flour into a bowl, add water and knead the dough until the surface is smooth, add sugar for half an hour. 2. Knead the dough with sugar for a few more minutes and make a small hole in the middle. 3. Follow the small hole outwards from the small circle shown in the picture. 4. Use your hands to pinch the small round strips into small pieces of uniform size. 5. Use your palms to press the small dough into round cake shapes. 6. Use a rolling pin to roll it into small round pancakes that are thin on the edges and thick in the middle. 7. Pick up a small round cake, put the mixed stuffing on it, and wrap it into a dumpling shape. 8. After the water in the pot boils, add a little salt, put in the dumplings after it rolls, add a little cold water after it boils three times and when you see the dumplings floating up, it's done.

Tips 1: When making the filling, pour sesame oil and mix the chives first to prevent the chives from becoming soupy! 2. The flour must be kneaded more so that the skin will be more refined, the dumplings will be delicious and not easy to break. 3. If you are not sure about the amount of small pieces, you can use a knife to cut them. 4. Adding salt first when cooking can prevent the dumplings from breaking. When cooking dumplings, be sure to boil the water three times. This is called "Phoenix Three-Point Water". The purpose of adding water is to prevent the water from boiling, so that the dumplings can be cooked in smooth water. The dumplings will not roll up and down due to boiling water and break!

The efficacy and function of leek

Chinese chives, also known as yang-raising grass, grass stalactite, immortal leek, aphrodisiac grass, and flat vegetable. Chives are perennial herbs belonging to the Liliaceae family, 20-45cm tall, with a special strong smell. The leaves, stalks and flowers of leek are edible vegetables, and the seeds can be used as medicine.

Leek has the effects of nourishing the kidney, strengthening the stomach, refreshing the mind, stopping sweat and firming the astringent. In traditional Chinese medicine, some people call leek "intestine-cleansing grass". Not only that, leek has many other names. Chives are also called grass stalactite, yang-raising grass, and immortal grass, and are also called flat vegetables. The history of leek as medicine can be traced back to the Spring and Autumn Period and the Warring States Period. Chives are highly adaptable, cold-resistant and heat-resistant, and are cultivated everywhere in the country. It can be produced all year round in many areas in the south. In the north, although the above-ground part dies in winter, the underground part goes dormant and sprouts and grows after the topsoil thaws in the spring.

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