Fried dumplings with leek

Fried dumplings with leek

Introduction:

"The favorite filling of dumplings is leek, and the best way to eat dumplings is to fry them! My daughter likes crispy ice flowers best. I like the vermicelli in it best, so I put more in it every time. "

Production steps:

Step 1: clean the leeks and cut them into small pieces.

Step 2: wash the sea rice, soak it in warm water and chop it.

Step 3: beat the eggs with a little salt, put them into a warm oil pan and stir fry them continuously. The scrambled eggs are in the shape of broken rice.

Step 4: cook the vermicelli, drain and cut off.

Step 5: put the prepared materials into the basin, add proper amount of cooked vegetable oil, salt and pepper, and mix well.

Step 6: mix the flour with a little salt, then mix it with water to make a smooth dough, cover it with plastic film and wake up for 20 minutes. Knead the dough, divide it into several small parts and roll it into a larger dumpling skin.

Step 7: pack in the filling.

Step 8: heat a little oil in the frying pan, put on the dumplings, when the bottom turns yellow, mix flour and water into a paste, pour into the pan, cover and simmer.

Step 9: when there is a Zizi sound in the pot, the water will be almost collected. When the water is dried, fry it for a while, and then put the dumplings on the plate.

Materials required:

Leek: 200g

Flour: 250g

Haimi: one

Eggs: 2

Vermicelli: right amount

Pepper: right amount

Salt: right amount

Oil: right amount

Note: the amount of fried dumplings is just half of the height of dumplings in the pot.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh