Chives, egg and tofu skin buns

Overview

Today, I will use the leftover dumplings to make vegetarian stuffed buns. The steamed buns are plump and bright and transparent, with thin skin and plenty of fillings. They have a smooth and chewy texture. Dip them in some balsamic vinegar and spicy oil. It tastes good.

Tags

• staple food
• steamed buns
• chives
• dumpling skin
• edible oil
• egg
• oyster sauce
• tofu skin
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Wash and dry the leeks, chop them into small pieces with a knife, and put them into a large bowl.

   

3. 3 Soak the tofu skin in warm water until soft, clean it, squeeze out the water, chop it into pieces, and put it into a large bowl.

   

4. 4 Heat a wok, add cooking oil, pour in the egg liquid, stir it up with chopsticks until solid, then pour it into a large bowl.

   

5. 5 Then add salt, oyster sauce and cooked oil to the bowl, stir evenly, and taste the saltiness according to your own taste.

   

6. 6 If you like sesame oil, you can also add a spoonful and mix well before making buns.

   

7. 7 Put the dumpling skins you bought into a pile and roll them around with a rolling pin several times to make them larger and thinner.

   

8. 8 Add more fillings, fold the buns into folds, and apply a little water on the edges of the dough to make them adhere better.

   

9. 9 After wrapping, there is no need to steam it twice. Boil water in a pot, put the steamer directly into it, cover it and steam over medium-high heat for 8 to 10 minutes.

   

10. 10 When the time is up, turn off the heat and open the lid. It smells so delicious.

    

11. 11 All are plump, bright and transparent.

    

12. 12 The skin book has a lot of fillings and is really delicious.