Dumplings stuffed with leek and egg(jiu cai ji dan xian jiao zi )

Dumplings stuffed with leek and egg

Introduction:

"Eat dumplings with big prepuce stuffing ~" when making leek stuffing, leek is easy to flow soup after putting salt, and easy to break the skin when boiling. If you have such a situation, you might as well try this method today. It's not only simple, after making all dumplings, leek will not flow soup. Today's stuffing is very simple, that is, leek and egg. Add a little salt, ginger powder, sesame oil seasoning, now we start to prepare it ~! ><”

Production steps:

Step 1: prepare all the ingredients: (left right) sesame oil ginger powder egg salt leek flour (cold water)

Step 2: mix flour: add a little salt into the flour, and add cold water several times while stirring.
Probably knead evenly (the surface is not smooth, OK!). Wake up for 10 minutes and let the dough relax.

Step 3: wash the leeks, dry them and cut them into pieces. Leeks are narrow, thin and fresh.

Step 4: pour a little more oil into the hot pot than 2 scrambled eggs. Pour in the eggs and stir fry quickly. (stir fry with high heat, but the speed must be fast!) When there is still some egg liquid on the surface, turn off the fire. The remaining temperature of the pot can heat the remaining egg liquid to prevent the egg from aging. Let it cool!

Step 5: stuffing: add seasoning before packing. Add a little ginger powder. To prevent eating leeks when "heartburn" discomfort. If the leeks are too old and spicy, you can add & quot; egg liquid & quot; and stir well.

Step 6: a spoonful and a half of salt. Increase or decrease according to the actual situation.

Step 7: add sesame oil, not only enhance fragrance, but also cover leeks with oil to prevent leeks from water.

Step 8: start rolling~

Step 9: put water in the pot and a little salt. After boiling, add dumplings, and then boil 2-3 times cold water. (salt is not only good for dumpling skin, but also easy to be cooked and not easy to stick between dumplings ~)

Step 10: complete! You can still see the green stuffing. With the pickles made last time, let's go!

Materials required:

Flour: 4 disposable paper cups

Water: 210ml

Leeks: a small bundle

Eggs: 2

Salt: 1.5 scoops (for ice cream)

Ginger powder: a little

Sesame oil: a little

Salad oil: a little more

Note: 1. Fig. 2: adding a little salt when mixing flour can enhance the gluten of flour, and it is not easy to break the skin when boiling. 2. Fig. 3: leek leaves are narrow, thin and tender. On the contrary, leeks are old, spicy and heartburn. After the leek is washed, the efficiency of dispersing the empty water is higher ~ 3. Fig. 4: when the eggs are fried and there is still liquid egg, turn off the heat. Using the remaining temperature of the pot to make the eggs cooked can prevent the eggs from getting too old. Stir fried eggs, the taste is more affected by broken eggs. 4. Fig5: add a little ginger powder, it will not affect the taste. If the leek is a little old, afraid to eat "spicy", you can put the egg liquid to stir (leek pie is also suitable). 5. Fig6: put in the salt and the leeks begin to come out of the water. So it's better to season before packing! 6. Fig. 7: a little sesame oil, put leek out of water. Don't put too much, or the flavor of sesame oil will cover the flavor of leek eggs. I directly put the leeks into the pan of scrambled eggs, because the oil in the eggs and sesame oil have the same effect, so as to prevent the leeks from coming out of the water, so as not to waste the oil of scrambled eggs. 7. Fig. 9: "cover to cook the stuffing, open the cover to cook the skin". When cooking, cover to cook for a while. When boiling, add a little cold water 2-3 times respectively (especially for boiled quick-frozen dumplings. If you eat them now, you can reduce the number of times of putting water). This will not only cook them thoroughly, but also not easily break the skin. Because of the boiling for a long time, the dumpling skin is easy to break

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Ji Dan Xian Jiao Zi