How to make spring leek and egg dumplings

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  1. Wash the leeks and drain them.

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  2. Chop the leeks a little.

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  3. Heat the oil and fry the onions.The oil will become very fragrant..Set aside some to cool down.

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  4. Beat the eggs, add a little salt and mix well.Pour the eggs into the pot, stir quickly, break the eggs into pieces, and put them in the pot to cool and set aside.

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  5.After the eggs are cool, add the leeks and the freshly cooled onions.Stir the oil into the leeks and mix well, then add a little salt and mix well.Leeks protected with oil will not become watery.

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  6. Mix well.

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  7.Make the dough well, wake up and knead repeatedly until the dough is smooth and delicate.As the saying goes, the dough for soft dumplings should not be hard.

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  8.The skin is thin and the filling is big.

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  9. As the saying goes again, first pot dumplings and second pot noodles.The first pot dumplings are delicious because the soup is clear.The cooked dumplings are refreshing and translucent.Therefore, more water is needed to cook dumplings.Add the dumplings under boiling water.After the water boils, reduce the heat to low and keep it at a slight boil.If there is sufficient water, there is no need to add more water; if the water is insufficient, you can add less water at a time and keep it slightly boiling.

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  10.Finished product.