【Half-Moon Egg Dumplings】---Choose a wrapping method that suits the fillings
Overview
Although there are many ways to wrap dumplings, different fillings are suitable for different wrapping methods. Generally speaking, meat filling is easier to handle and is suitable for every wrapping method. However, when it comes to leek and egg dumplings, because the filling is very fluffy, it is difficult to wrap it into a willow leaf shape. It is relatively large. If you have to wrap it, you won't be able to wrap much filling. If you make it yourself, no matter what kind of filling, it will naturally have a thin skin and a large filling. Therefore, when making leek and egg dumplings, you must choose a suitable wrapping method to make the filling fuller.
Tags
Ingredients
Steps
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Prepare the filling: eggs and leeks.
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Crack the eggs into the bowl.
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Add a little cooking wine and warm water and stir evenly.
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Heat oil in a pan, fry egg yolks and let cool slightly.
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Put the eggs into a bowl and add the washed and chopped leeks.
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Add a little salt, pepper and sesame oil and mix well.
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Roll out the dumpling wrappers.
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Take a piece of dumpling wrapper and put appropriate amount of filling into it.
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Pinch in half to form a half-moon shape.
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Make lace on the edges.
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Do it in sequence.
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Add an appropriate amount of water to the pot, bring to a boil and add a little salt, then add the dumplings and cook until cooked.
