Chives and three fresh dumplings

Overview

Leek, egg and three fresh dumplings must be an eternal classic taste among many people.

Tags

• staple food
• home cooking
• chives
• clear water
• corn oil
• egg
• fungus
• high powder
• jiang mo
• mushrooms
• shopee
• thirteen incense
• green onions
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients, pick and wash the leeks, spring onions and drain the water; soak and wash the fungus and mushrooms, blanch the fungus and set aside;

   

2. 2 Mix high flour with water and knead into a smooth and slightly hard dough, cover with a damp cloth and let it rest for 20 minutes;

   

3. 3 While the noodles are resting, beat the eggs, add a little salt, and spread into a thin crust;

   

4. 4 Dice the egg skin;

   

5. 5 Dice the mushrooms;

   

6. 6 Stir-fry the diced mushrooms until fragrant;

   

7. 7 Slightly stir-fry the light shrimp skin;

   

8. 8 Dice green onions and leeks

   

9. 9 Blanch the fungus and cut into cubes;

   

10. 10 Minced ginger;

    

11. 11 Mix the fillings, add salt, thirteen spices, cooked corn oil and sesame oil, mix well and set aside;

    

12. 12 Divide the risen dough into small pieces and press flat;

    

13. 13 Roll out into thin and round dumpling wrappers;

    

14. 14 Add fillings and wrap into your favorite dumpling shape;

    

15. 15 Add enough water to the pot to boil, add the dumplings, and gently stir them from the bottom of the pot with a wooden spatula to avoid sticking;

    

16. 16 Cook for about 7-8 minutes, serve.