Catalog

Recipe: Amaranth egg stuffing dumplings

Leek and onion ginger are washed and cut into fine powder and placed in a mixing bowl. The eggs are mixed into a bowl and stirred evenly.
Heat the oil pan, pour in the stirred eggs, stir with chopsticks until the eggs are solidified and pour into the leeks.
Add oil, salt, chicken, pepper, and soy sauce to the mixing bowl (just a little bit of seasoning).
Start making dumplings, put a proper amount of stuffing in the middle of the dumplings, pay attention to the amount of stuffing, too much stuffing dumplings are easy to break, too little stuffing dumplings are easy to split and not good-looking.
The middle part of the dumpling skin is pinched.
Then pick up two pleats on the left side (the big folds of the dumplings can be pinched), then pinch the two pleats on the right side, then flatten the sides.
carry out.
Place the wrapped dumplings on a plate or spread them out to avoid getting into the water.
Cook the dumplings, boil the water in the pan and let the seasoning, oil, salt, chicken, soy sauce, pepper (like to add spicy chili sauce), then pour the dumplings, see the dumplings float and cook for another 5 minutes. Can eat.
You can also make dumplings or steamed dumplings, and cook them according to your taste.