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What are the methods of making leek and egg dumplings?
Leek and egg dumplings are just one type of dumpling filling, as many people often eat dumplings in their daily life. If you understand its preparation method, you can choose different fillings according to your dietary preferences at any time. Below is a detailed description of the preparation of leek and egg dumpling filling.
1. Ingredients
Dumpling wrappers: 500g low-protein flour, 260g water
Dumpling filling: a large handful of leek, 4 eggs, a little salt
2. Steps
1. Put the flour and water together in the bread machine. Mix for 20 minutes, stop when a smooth dough is formed. Cover the dough with a damp cloth and let it rest for 10 minutes.
2. Filling ingredients
. Pour more oil into the pot, heat it up, add beaten egg liquid, and stir-fry until the egg liquid solidifies, then turn off the fire. Then use a spatula to break up the larger egg pieces, cool them, and set them aside. Wash the leek, cut it into fine pieces, the finer the better. Mix the cooled eggs with the leek and set them aside. Remember not to add salt first, but add salt after rolling out the wrappers and mixing the filling.
3. Wrapping dumplings:
Roll the dough into a slightly thinner long strip, then roll it back and forth to cut it into equal-sized pieces. Rolling back and forth helps to prevent sticking.
Sprinkle dry flour on the small dough pieces, press them flat one by one, and then roll them into a circle to form dumpling skins with a thick center and thin edges.
Place the dumpling skin flat in the palm of your hand, and add an appropriate amount of the just mixed filling.
Place the dumpling skin in the palm of your hand, allowing it to naturally form a fold.
Start folding the dumpling skin from one side using the method of pressing one fold over another, and make the fold the main part, wrapping it into a crescent moon shape.
After the dumpling skin is completely sealed, fold the edge part back and forth repeatedly, so that it will not open even after boiling.
3. PrecautionsWhen frying eggs, add more oil, and after frying and cooling, mix them with chopped leek. This way, the oil from the fried eggs will coat the leek first, which can help lock in moisture. Alternatively, you can also mix the leek with sesame oil in advance.
Wait until the dumpling wrappers are rolled out before adding salt to adjust the filling, mix well and wrap, then quickly boil them in the pot. This way, less moisture will be released from the leek.
Boil dumplings only once, as soon as a thin layer of the dumpling skin is cooked, turn off the fire and remove them immediately. This way, the leek is slightly undercooked, which is just right in terms of freshness. Since raw leek is edible, don’t overcook it.
