Dried leek and bean dumplings
Overview
It’s my first time to make this kind of half-moon-shaped lace dumplings. The dumplings are really good-looking. The only drawback is that the dumplings are filled with less filling. If you like dumpling skins like me, you can make them like this. This time the filling is the leftover chives and fungus from the day before. I fried two more eggs today. I found three packs of instant dried tofu in the snack pile. So a delicious and chewy leek and tofu dumpling was born
Tags
Ingredients
Steps
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Prepare flour, eggs, pick and wash leeks
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Put the flour and water into the bread machine
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Knead into a smooth dough and let it rest for 20 minutes
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Take the instant dried tofu out of the packaging bag
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Chop the dried beans
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Fry the eggs into small pieces in the pan
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Chopped leeks
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Shredded water fungus
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Place chopped leeks, chopped fungus, chopped eggs and dried tofu in a basin, add peanut oil, chicken essence, salt, thirteen spices and oyster sauce and mix well
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Place chopped leeks, chopped fungus, chopped eggs and dried tofu in a basin, add peanut oil, chicken essence, salt, thirteen spices and oyster sauce and mix well
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Take out the rested dough, shape it into a long strip, cut it into small pieces, and roll the little reporter into a round shape
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Take one side of skin and add appropriate amount of dried chives and beans stuffing
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Slowly start from one side and use your fingers to press out small lace bit by bit, as shown in the picture
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Wrapped lace dumplings
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Wrap the dumplings at once and put them on the pot lid
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Boil water in a pot, add some salt, add dumplings, boil half a bowl of cold water, bring to a boil, and put on a plate,
