Li Dong dumpling -- leek egg dumpling

Li Dong dumpling -- leek egg dumpling

Introduction:

"It's not as delicious as dumplings, especially on the day of the beginning of winter, many people in the north will eat dumplings, and I also eat dumplings. This [leek egg dumpling] is a home-made dumpling that is generally accepted by everyone, especially the first crop of leeks in spring and the last crop of leeks in autumn. It's already thin and transparent in the skin, so it looks very appetizing. I want to share with you today. I hope you like it! "

Production steps:

Step 1: leek egg dumpling ingredients --- leek.

Step 2: wheat flour, the ingredient of leek egg dumplings, is mixed with cold water to form a dough.

Step 3: leek egg dumpling ingredients --- broken eggs (eggs into the pot fried, stir).

Step 4: wash the leeks and cut into powder.

Step 5: cool the eggs slightly and put them in the leek.

Step 6: stir well, then add salt and chicken essence, and mix well again to make leek egg stuffing.

Step 7: knead the dough into long strips after waking up.

Step 8: cut into ingredients, press flat and roll into skin.

Step 9: put the stuffing on the skin and make dumplings.

Step 10: after all the dumplings are made, I like to put them on the curtain.

Step 11: after the water is boiled, add a little salt, put in the dumplings, boil and drench twice, until the dumplings bulge, and then press soft.

Step 12: it's better to eat dumplings while they are hot. My stomach is shriveled after taking photos.

Materials required:

Flour: 350g

Leek: 350g

Eggs: 2

Chicken essence: appropriate amount

Salt: right amount

Note: 1, leek filling can put some shrimp is also delicious. 2. Dough can not be too hard, hard not delicious, but also can not be too soft, too soft easy to break, not soft not hard dough. 3. Leeks taste very strong, do not put other seasoning. 4. Of course, you can adjust what kind of stuffing you like.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh