Dumplings stuffed with chives and eggs
Overview
My favorite dumplings, absolutely delicious!
Tags
Ingredients
Steps
-
Put 500 grams of flour into a bowl, add 250 ml of water, knead into a dough, cover with plastic wrap, and let rest at room temperature for 20 minutes.
-
Wash the leeks and chop into fine pieces
-
As in a bowl, ready to stir-fry
-
Crack the eggs into a bowl, stir evenly, put corn oil in the wok over low heat, and fry the eggs until golden brown. I forgot to take a photo
-
Crush the eggs, add leeks, scallion oil, five-spice powder, salt, chicken essence, mix well, and turn off the heat
-
Take it out into a bowl, use clean kitchen scissors to cut the eggs into small pieces, and the dumpling filling is ready.
-
Take out part of the dough and knead it for about 2 minutes. Knead it into a long strip, then cut it into 2 cm long pieces. Add some dough and press it into small cakes
-
Use a rolling pin to roll out round dumpling wrappers, or you can use a mold to press them out
-
Add an appropriate amount of dumpling filling, preferably less but not too much, otherwise it will be difficult to wrap
-
Pinch in the middle
-
Then starting from the bottom of both ends, pinch the edge of the dumpling wrapper towards the middle
-
After wrapping each one, add half a pot of water to the pot, bring to a boil, add the dumplings, and flip them with chopsticks from time to time to prevent them from sticking. When the dumplings are all swollen and float to the surface, you can take them out
-
Put on a plate, mix soy sauce, rice vinegar and dipping sauce. You can also add minced garlic
-
Be beautiful! 😊
