Chives and Egg Hot Noodle Dumplings
Overview
My family all likes the springy texture of hot dough. Just what I wanted, because the hot noodle dumplings are big, save time and effort, and are easy to make. The leek and egg filling is delicious, friends, give it a try.
Tags
Ingredients
Steps
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Put 300 grams of flour in a basin, slowly add boiling water, stir quickly with chopsticks to make the flour evenly cooked, then add cold water, knead into a smooth dough, and rest for 20 minutes.
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Dumpling filling ingredients.
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Beat the eggs, add 1 tsp salt and 2 tsp rice wine and stir evenly.
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Heat a pan and add an appropriate amount of salad oil. Pour in the egg liquid when the oil is hot and stir quickly with chopsticks to break up the eggs.
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Dish out and let cool.
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Chop leeks and sausage.
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Mix the cooled chopped eggs with the leek sausage, add salt, 2 tablespoons of cooked salad oil, a few drops of sesame oil, 2 tablespoons of light soy sauce, and mix evenly.
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Shape the dough into a long strip.
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Divide the dough into evenly sized pieces and press flat.
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Take a piece of dough and roll it into a medium-thick dough with thin sides.
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Add appropriate amount of leek and egg filling.
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Wrap into dumplings.
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Wrap all the dumplings and place them on the steamer that has been brushed with oil, keeping some distance between them. Pour water into the pot and steam for 8 minutes.
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Steamed dumplings, take out immediately.
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Finished product picture.
