Leek and egg dumplings How to make

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  1. Prepare five eggs, a handful Wash the leeks and drain them, and set aside 3 green onions!

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  2. Add chopped green onion, half a spoonful of salt, and half a spoonful of allspice to the egg liquid and stir evenly!

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  3. Heat the pot, add oil, and fry the eggs.Use chopsticks to stir constantly.Egg pieces like this.It will be more spread out!

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  4.Chop the eggs into small pieces.

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  5. Cut the leeks into small cubes and add 1 tablespoon of cooking oil to seal in the water.This can prevent the leeks from cooking.Out of the water! Marinate for 10 minutes!

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  6. Add the pickled leeks to the egg liquid, add a spoonful of salt and a spoonful of allspice powder , a spoonful of oil, stir evenly, and it’s ready to be wrapped! (Note that leeks do not eat salt, add salt little by little and taste)

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  7.Add cold water and salt to flour and mix into a smooth dough! This is the noodles I made when I didn’t prepare these.It took more than an hour to make!

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  8. Knead the dough into long and thin strips, cut into small dough pieces, and make them the same size!

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  9. Roll out the dumpling wrappers.

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  10. Add vegetable filling to the dumpling wrapper, fold the two sides together, press the edges, and pinch them tightly.It will be overcooked before it is put into the pot!

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  11.A well-made fat dumpling!

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  12.All the dumplings are made!

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  13. Boil the water and add the dumplings, gently push the bottom of the pot, cover, and boil for three seconds Then, add cold water three times and the dumplings will be cooked!

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  14.After the dumplings are cooked, pour them into cold water!

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  15.This is mine.I mixed a spoonful of mature vinegar and half a spoonful of chili oil to make dumplings.Dip in water!

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  16.This is my husband’s, a full plate, he ate it all!

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  17.This is our little baby’s, I ate 4 of them!