How to make leek and egg dumplings

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  1. To make dough, add two grams of salt to 400 ml of cold water, and add one pound of flour Pour it into a basin, make a well in the middle of the flour, pour the melted water into the flour little by little, and knead it into a fluffy shape.Then add water little by little and knead it into a dough.(Don't pour the water in all at once, but a little at a time.Add it,)

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  2. Wake up for 20 minutes.After 20 minutes, continue to knead the dough for a few minutes., wake up for another 20 minutes, knead completely until smooth, put on a fresh-keeping bag, and wake up for another 50 minutes

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  3.Wash the leeks, dry them, cut them into small sections, and cut the white scallions into small dices (do not cut the leeks too small)

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  4.Pour three eggs into a bowl, add minced green onion tails, one gram of salt, two coins of black pepper, three coins of Sichuan peppercorns, one drop of vinegar, and four or five drops of water., break up

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  5. Pour the rapeseed oil used to fry the leeks and eggs into the pot.Change the heat to medium, pour in the egg liquid, stir quickly with chopsticks, and stir the eggs into flocculus.After the eggs are fried, use a colander to filter out the excess oil, and set aside for later use.Pour the chopped scallions into the pot.After the onions are fragrant, add the leeks, stir-fry and add 6 qian of pepper powder, 1 gram of chicken essence, a small spoon of light soy sauce, add the scrambled eggs, stir well and add 3 grams of salt and four or five drops of sesame oil.Add a small spoonful of starch out of the pot (salt according to personal taste, add cornstarch, chives and eggs to make them firmer and absorb water)

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  6.Cut the awakened noodles into long strips, then cut them into small pieces, and roll them into round dumpling wrappers.

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  7.Start making dumplings

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  8.Start It’s time to make dumplings

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  9. Pour water that does not cover the inner line into the pressure cooker and add 3 grams salt, cover the pot and press for two minutes, ok