Fried Dumplings with Chives and Eggs

Overview

This is actually produced half an hour in the morning, so I ordered a small amount. It’s just enough for breakfast for a family of three. I’m just greedy. I have no choice but to eat it at the risk of being late for work. Take a bite, and the juice, eggs, leeks and dough fill your mouth (⊙o⊙). This world is so beautiful, O(∩_∩)O haha~. .

Tags

• staple food
• home cooking
• old man
• breakfast
• spring recipes
• chives
• egg
• flour
• salad oil
• salt
• water

Ingredients

Steps

1. 1 First, add 300g of flour and 200g of water to form a ball and put it on the dough. Cover it with a lid and wrap it with plastic wrap

   

2. 2 Pour 9-10 layers of oil into the pot and heat it. Beat the eggs evenly. Pour in the eggs and stir quickly while pouring. It is best to break up the eggs. If they are not scattered enough, use a shovel to mash the eggs in the pot. Clean the leeks, drain them of the best water, chop them into small pieces, pour the scrambled eggs into the leeks, stir evenly and sprinkle with salt. This way the oil in the eggs will seal the cuts of the leeks, and the leeks will be less watery

   

3. 3 Knead the dough for about 5 minutes, roll it into a long strip, cut it into equal-sized dough balls, roll it out to a thickness of about 3-4 mm, and wrap it with filling.

   

4. 4 When wrapping, fold it in half, pinch it tightly and stand on the chopping board, it's very simple.

   

5. 5 Pour a little oil into the pot, heat 50% to medium heat, put the dumplings in, leaving some distance between each one to avoid sticking. After the dumplings are filled, pour in an appropriate amount of water. The amount of water depends on the number of dumplings you have. Generally, it should cover the connection between the dumplings and the pot by about 2 mm. Cover the pot for 8-10 minutes.

   

6. 6 After the water evaporates, fry the bottom until golden brown. You can make your own soy sauce and vinegar for dipping, or you can eat it directly