Chinese Food
Dumplings stuffed with leek and eggs
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Spring leeks are the most delicious. After a winter's nutrient accumulation process, their roots get sufficient nutrition. At this time, leeks are not only fresh and delicious, but also nutritious. Chinese medicine believes that leek can promote Yang Qi, nourish the liver and strengthen the spleen. I bought some fresh spring leeks after work. I made dumplings at night. -
Cooking ingredients
Cooking Steps
Step1:Arrange the ingredients. Clean the leek and drain the water. Dumpling skin I bought today.
Step2:Knock the eggs into the bowl. Add salt, pepper, cooking wine and two drops of vinegar and mix well.
Step3:Heat up the oil. Fry the eggs.
Step4:Chop the leeks.
Step5:In a bowl. Add vegetable oil and mix well. Lock in the water.
Step6:Put the eggs in the bowl, too.
Step7:Add pepper powder and salt and stir well. Just mix the stuffing.
Step8:Take a piece of dumpling skin and put in the stuffing.
Step9:Wrap it in the shape you like. People in the North like to squeeze dumplings. You can do whatever you like. As long as the stuffing is not exposed. Pack the others in turn.
Step10:Boil the water in the pot. Put the dumplings in the pot. Cook until all the dumplings float up, and then remove them. About two or three times.
Step11:Let's mix the sauce - salt, vinegar, soy sauce, sugar, chili oil and monosodium glutamate into a small plate. Stir well.
Step12:Finished product.
Step13:Dip in some juice.
Step14:Have a taste. The stuffing is delicious.
Cooking tips:After the leek is cut, first lock the water with oil. It is not easy to get out of the water when wrapping. If I have enough time, I'd better roll the dumpling skin myself. I'm nervous when I come back from work, so I bought it. There are skills in making delicious dishes.
