Leek and egg dumplings
Overview
The dumplings with vegetarian fillings are also delicious. I remember that when I was little, I didn’t like to eat meat. My mother loved to make me this vegetarian dumpling with chives and eggs. My mother never forgot to add a handful of dried shrimps every time. She called this dumpling stuffing three delicacies stuffing. I loved it. In fact, my mother's cooking is very simple and homely, without fancy ingredients or gorgeous appearance, but I think it is delicious. Maybe food is not just delicious, but also full of deep family affection. The reason why mother’s tastes the best is because mother’s love is the warmest, greatest and most irreplaceable.
Tags
Ingredients
Steps
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Put the flour into a basin and prepare cold water to knead the dough.
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While adding water to the flour, use chopsticks to stir into a fluffy consistency.
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Knead it into a three-gloss dough with your hands, cover it and let it rest for a while.
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Wash and chop leeks.
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Heat oil in a pan and crack in four eggs.
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Use chopsticks to scatter.
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Mix the fried eggs with the leeks, add the chopped green onions, heat the oil and pour it on the green onions, then add soy sauce, oyster sauce, pepper oil, sesame oil, chicken essence, and salt.
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Scratch a handful of shrimp skin, stir evenly, and the dumpling filling is ready.
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Roll the dough into a long strip, shape into balls, flatten, and roll into dumpling wrappers.
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Put the dumpling filling into the dumpling wrapper.
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Close the dumpling wrappers to form a dumpling shape.
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Get them all done, place them neatly, and leave a good distance between them.
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Cook in pot.
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Serve on a plate.
