Chives and fungus dumplings

Overview

Spring is the most delicious season for leeks, and they are great for making dumplings, buns, and scrambled eggs. I made crispy dumplings this time and they tasted great.

Tags

• staple food
• home cooking
• children
• breakfast
• chicken essence
• chives
• fungus
• oil
• pork
• very fresh soy sauce
• salt

Ingredients

Steps

1. 1 Add flour to water and mix until fluffy.

   

2. 2 Knead the dough and cover with plastic wrap for a while.

   

3. 3 Cut the pork into cubes and marinate with soy sauce for a while.

   

4. 4 Wash and chop leeks.

   

5. 5 Soak the fungus, wash and chop into pieces.

   

6. 6 Put the pork, fungus, and leeks into a clean basin, add oil, salt, very fresh soy sauce, and chicken essence and mix thoroughly to form a filling.

   

7. 7 After the dough has risen, knead the dough evenly, roll it into long strips, cut it into balls, and roll it into cakes.

   

8. 8 Take a pie and put the filling in it.

   

9. 9 Wrap into flat dumplings.

   

10. 10 Heat the oil in a non-stick pan, add the dumplings and fry over low heat.

    

11. 11 Poke some holes with bamboo skewers to prevent them from swelling.

    

12. 12 Fry until both sides are golden brown.