Everyone knows how to make leek and egg dumplings, but how to make the leeks in the dumplings taste tender and juicy requires attention to some details. I will give you a recipe to keep leek and egg dumplings tender and juicy for your reference.
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Ingredients:
500 grams of low-gluten flour, a handful of leeks, 4 eggs, 260 grams of water, and a little salt.
How to make fresh leek and egg dumplings. How to cook delicious leek dumplings
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Pour 500 grams of flour and 260 grams of water into the bread machine (if you don’t have a bread machine, kneading the dough by hand will be stronger).
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Knead the dough in the bread machine for 20 minutes. The dough will be even and smooth.
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Wrap the dough with a damp cloth and let it rest for 10 minutes.
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Next, scramble the eggs: Beat 4 eggs, put more oil in the wok, add the eggs after the oil is hot, and stir-fry until the eggs become foamy. Let cool and set aside.
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Wash the leeks and cut into mince.
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Wait until the eggs are completely cool,Add to the leeks, mix well, and set aside without adding any seasoning.
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Knead the risen dough into long strips and cut into hob-like shapes.
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Sprinkle a little dry powder on each dumpling, flatten it and roll it into a dumpling wrapper. After rolling out the dumpling wrappers, put salt into the leek and egg dumpling filling (if you add salt too early, the leeks will lose water easily).
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Put the dumpling wrapper in the palm of your hand and add an appropriate amount of leek and egg dumpling filling.
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Catch the dumpling with the tigers mouth and let the dumpling wrapper fold naturally in half.
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From one side of the dumpling, use the method of folding and pressing to wrap it into a crescent-shaped dumpling.
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Pinch the outer edge of the crescent-shaped dumpling wrapper back and forth a few times so that the dumpling will not break easily.
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Sprinkle into trayDry flour and place the wrapped leek and egg dumplings on the tray.
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Put water in the pot and bring to a boil over high heat, pour in an appropriate amount of leek and egg dumplings, cover with a lid, and cook the dumplings.
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When the water boils again, quickly remove the leek and egg dumplings to keep the leeks fresh and tender (it is not easy to cook them for too long, as long as the dumpling skins are cooked). The above is how to make fresh leek and egg dumplings. The key to how to cook delicious leeks lies in the word "quick" to ensure the freshness and tenderness of leeks.
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