How to make dumpling skin version of leek and egg pie

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  1. Heat the oil in a pan and pour in Egg liquid

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  2.After the egg liquid solidifies, stir-fry the eggs

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  3.Then chop the eggs and let them cool for later use

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  4. Wash and chop the leeks

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  5.Soak the dried fungus, wash it and chop it into pieces

• 6.Add the eggs, leeks, and fungus into a basin, add an appropriate amount of salt, chicken essence, five-spice powder, and a spoonful of oyster sauce and stir evenly

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  7.Put three or four dumplings together and roll them into larger and thinner ones

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  8.Then take a rolled out dumpling wrapper and wrap it with an appropriate amount of filling

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  9.Mold into bun shape

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  10. Then flatten it again, and a cake dough is ready

• 11. Preheat the electric baking pan and brush it with oil, put in the wrapped pie and bake over low heat

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  12. Flip back and forth and cook over low heat until both sides are golden and crispy

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  13.The leek and egg pie with thin crust and large filling is ready

• 14.Finished product 1
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  15.Finished product 2