EGG DUMPLINGS CHINESE RECIPES

Steps:

• First make the filling, pick the leeks clean, wash, mince, and put them in a small pot.
• Knock the eggs into a small basin, add a little salt, and beat them up.
• Get out of the pot, pour a spoonful of vegetable oil, and when the oil is heated for 7-8 minutes, slowly pour in the egg liquid, and stir-fry into small pieces quickly in circular motions.
• When the egg liquid is not visible, put the eggs back into the small pot and let cool.
• Then pour 2 tablespoons of vegetable oil into the pot, add the shredded green onions and peppercorns and fry them until fragrant. When the shredded green onions turn brown, turn off the heat, remove the shredded green onions and peppercorns and let cool.
• Pour the cool cooked oil into the pot of chopped leeks and mix well, so that the moisture in the leeks can be locked, and the filling is particularly delicious.
• Pour in the scrambled eggs and mix clockwise.
• Then add 1 scoop of Verdami Premium Oyster Sauce, 1 scoop of Verdami Premium Light Soy Sauce, a teaspoon of sea salt, and a teaspoon of sesame oil, and mix well again clockwise.
• Finally, drain the soaked sea rice and pour it into the filling bowl. The sea rice must be soaked in cold water for a few minutes in advance and then cleaned.
• Mix it clockwise again, and the filling of our dumplings is complete.
• Dumpling wrappers are relatively simple. You can buy them on the market, or you can make a piece of noodles by yourself.
• Cover the mixed dough with plastic wrap and wake up for half an hour.
• Take out the awake dough, sprinkle a little hand powder, simply knead it, cut a hole in the center, gently pull it to lengthen, cut a small opening, and gently knead it.
• Then squeeze the long dough into a small dose, squeeze it, and use a rolling pin to roll it into a round dumpling wrapper.
• Make a dumpling full of fillings according to personal habits.
• Boil a pot of clean water, add the dumplings after the water boils, boil over high heat, and our dumplings are ready.

Steps:

• Wheat flour and dough, let stand for 30 minutes
• The vermicelli is soaked in cold water and softened, then boil for a few minutes and remove the water
• Fry the eggs and let cool. Stir fry
• Pickled rapeseed, washed clean and chopped
• Add a little salt to the rapeseed to kill the water evenly
• Chopped vermicelli
• Squeeze the water from the rapeseed into the basin, add the vermicelli, add ginger, oil, salt, oyster sauce, and pepper and stir evenly
• Add minced eggs and stir evenly for fried dumpling filling
• The leftover dough is made into a medium-sized noodle, rolled out to make a fried dumpling wrapper, and fried dumpling wrapper is added with fillings
• Lift the noodles, pinch the front and back pieces tightly, and wrap the fried dumpling
• Heat the pan and add a little oil to coat evenly, and put the fried dumplings into the pan
• Pour in the right amount of water, cover the pan and fry, turn off the heat after frying, serve and enjoy