Teach you to make hot noodles and steamed dumplings at home, which are nutritious and delicious, better than dumplings and buns, and so fragrant

Today, I will share with you a hot noodle steamed dumpling method, which can be made without dough. It's simple, fast, and time-saving. The taste is quite delicious, too

 How to make it:

1. Mix the noodles first, add flour (all-purpose flour) to the basin, then slowly add boiling water to scald the noodles, and stir with chopsticks while pouring water.

Add 2/3 of the flour to boiling water to blanch the dough, then add cold water to the remaining 1/3 of the flour to mix the dough.

When the flour is whipped into a flocculent shape with chopsticks, knead them into a smooth dough. Once the dough is kneaded, cover the dough for 20 minutes

2. What I'm going to make today is steamed dumplings stuffed with leeks and eggs. Adjust the stuffing down.

Crack a few eggs in a bowl and scramble in a pan for later use

Then prepare the cleaned leeks and chop them all into pieces.

Adjust the stuffing down. Chop the leeks and put them in a bowl, add a small amount of cooking oil to them and stir well. Doing so will prevent the leeks from coming out of the water.

Then add the scrambled eggs, then add the shrimp skin, add salt, chicken essence, and then add a small amount of sesame oil and stir well.

Let's make this stuffing

3. After the dough is ready, brush the oil on the board and knead the dough smooth again.

Then knead the long strips and cut them into small portions

Then roll it into a slightly thinner dough, the skin should be rolled out very thin, and the steamed dumplings made in this way are transparent, and you can see the leek egg filling inside, which is particularly beautiful.

Then wrap the stuffing and pinch the dumplings, and wrap the leek and egg stuffing more. The skin is thin and the filling is more, so that the steamed dumplings will not be deflated, and the bulging ones are transparent.

The steamed dumplings in my hometown are not in the shape of traditional dumplings, but in the shape of ears of wheat.

The steamed dumplings are all kneaded and placed in the steaming drawer covered with a cage cloth

3. After the water in the pot is boiled, steam directly in the pot and steam on high heat for 10 minutes.

It's time to turn off the heat

The steaming steamed dumplings can be out of the pot, and the filling inside can be seen from the outside of the steamed dumplings, and each steamed dumpling is round and bulging, and it will not collapse at all.

The aroma is fragrant, and it makes your mouth water. When eating, dip it in oil and pour garlic and spicy seeds to eat, it is simply so refreshing.

Take a bite of the steamed dumplings, which are full of filling, thin skin and many fillings.