How to make leek and egg dumplings

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  1. The dough should be kneaded well and slightly soft.

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  2.The rolled dumpling skin should be thick in the middle and thin around the edges.

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  3. Beat the eggs and fry them until tender.Let them cool.Wash the leeks and drain them.After chopping them, mix them with cooked oil and mix them with eggs before making dumplings.Add a little salt and no MSG.

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  4.The leeks mixed with oil have no soup at all and are as fresh as ever.

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  5. Wrapped dumplings.

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  6. Use more water to cook the dumplings.After adding the dumplings, cover the pot over high heat.Change to medium to low heat and keep it boiling slightly.No need to pour cold water in between.When the dumplings float, cook for a while.

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  7.Finished product.

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  8.Fresh and delicious.