How long to cook chive and egg dumplings

Chive and egg dumplings are one of the most common dumplings. They are very simple to make and have good nutritional value. Chive and egg dumplings can usually be boiled for about 15 minutes. Of course, it depends on how big the dumplings are, how thick the dumpling skin is, and when the dumplings are cooked. The key is whether the dumplings float. As long as they float, cook for about another minute and they can be served.

How long to cook chive and egg dumplings

It usually takes about 15 minutes to cook until all the dumplings float up. To judge whether dumplings with any filling are cooked, just wait for them to float in the boiling water, then add cold water a few times. When the center of the dumpling becomes bulging and elastic and the dumpling skin becomes transparent, it means they are cooked. In addition, if you replace the flour you use to make dumpling skins with cornstarch, the taste will be better.

Leek and egg dumplings

Ingredients preparation

Filling ingredients: 200g leeks, 120g shrimp, 40g diced fat, 2 tsp cornstarch, 1/2 tsp salt. Skin ingredients: 120g cornstarch, 120g cornstarch, 120cc boiling water, 1 tsp sugar, 1/2 tsp chicken powder, 1/3 tsp pepper, 1 tsp sesame oil, 2 tsp lard.

Chive and egg dumplings are dumplings with leeks and eggs as the main fillings. Leek, also known as Qiyangcao, tastes sweet and spicy and is warm in nature. It has the effects of invigorating the stomach, refreshing the mind, stopping sweat and firming the astringent, nourishing the kidney and assisting yang, and consolidating essence. Leek contains a variety of vitamins and crude fiber, and has high nutritional value. It can also promote gastrointestinal motility and treat constipation.