Dumplings stuffed with enoki mushrooms and chives
Overview
As the saying goes, dumplings are not as delicious as they are delicious. Northerners like to eat dumplings the most. In addition to holidays, they also like to make dumplings on weekdays. Leeks in autumn are very fragrant. Paired with enoki mushroom fillings, they are not only delicious but also nutritious.
Tags
Ingredients
Steps
-
Add appropriate amount of water to the high-gluten flour to form a dough, cover with plastic wrap and keep aside.
-
Prepare the filling: Cut off the roots of the enoki mushrooms, soak them in light salt water for 10 minutes, and rinse them repeatedly under running water. Add an appropriate amount of water to the pot and bring to a boil, blanch the enoki mushrooms in the water, remove the cold water, squeeze out the water and chop them into small pieces.
-
Beat the eggs with a little water and stir evenly. Add an appropriate amount of oil to the wok. When the oil boils, pour in the egg liquid. Stir while pouring and stir as much as possible.
-
Pick the leeks, soak them in light salt water for 10 minutes, wash them repeatedly, control the moisture, and chop them into small pieces. Add an appropriate amount of salad oil and mix well. This step is very critical. It must be done first before mixing the filling.
-
Take a large basin, add all the prepared ingredients, add salt, allspice, pepper, and oyster sauce.
-
Mix well and the dumpling filling is ready.
-
Make dumplings: Make dumplings according to your preference.
-
Add an appropriate amount of water to the pot. After the water boils, add the dumplings. Be careful not to stick. Bring to a boil and pour cold water. Boil again and then pour cold water. After the third boil, take them out. The dumplings are cooked just right.
-
Remove from pan and plate.
