Leek and egg dumplings
Ingredients
- Chives 500g
- Eggs 3
- Edible oil Appropriate amount
- Sesame oil 20g
- Salt 10g
- Thirteen Incense 8g
- Dumpling skin 600g
Steps
1. Pick the leeks, wash them and control the moisture.
2. Beat the eggs, add a little water and stir evenly.Heat the wok, pour in an appropriate amount of cooking oil, add the egg liquid and quickly stir-fry with chopsticks to set the shape, let cool and set aside.
3. Chop the leeks.
4. Put the chopped leeks into a basin, add sesame oil and stir evenly.
5. Add scrambled eggs.
6. Stir evenly.
7. Add salt and thirteen incense.
8. Stir evenly and the leek and egg filling is ready.
9. Prepare the dumpling wrapper, add leek and egg filling, and wrap it into the shape you like.
10. All wrapped up.
11. Cook dumplings.
12. Load the plate.
13. The fragrance comes to your nose.
14. Take a bite.
15. No need for fresh ones!
16. So delicious that you can’t stop eating.
Tips
- Add a little water into the egg liquid to fry the eggs, which will be smoother and more tender; soak the leeks in sesame oil first to prevent the leeks from becoming watery.
