When wrapping dumplings stuffed with leeks, it tastes more delicious when added to it

This season is the season when a large number of leeks are on the market, which is good and cheap, fresh and delicious.

Leeks are not only delicious to eat, but also delicious to wrap dumplings with it.

1. Main ingredients: leeks, eggs, shiitake mushrooms, shrimp skin, ordinary flour.

Before making dumplings, mix the noodles and set aside to rest (about 30 minutes).

Add an appropriate amount of flour to the basin, add a little salt, cold water and noodles (don't make the dough too hard for dumplings)

2. Clean the leek, pinch off the old and hard parts, cut into small pieces, the more chopped the better (do not chop), and put it in a basin. The shiitake mushrooms are also cleaned, the shiitake mushrooms are removed, and the shiitake mushrooms are also cut into small pieces and put in the pot.

3. Knock the eggs into a bowl, add a little salt and cooking wine, and stir well. Remove from the pan and put the oil, after the oil is hot, put in the eggs and fry them, shovel them, put them out, and set aside. It is also best to wash the shrimp skin and put it in the scrambled egg crumble.

4. Before starting to add salt to taste, add an appropriate amount of cooked oil to the chopped leeks and shiitake mushrooms in the pot and mix well. This step is done more to lock in the moisture in the leeks and shiitake mushrooms, so that the nutrients are not lost.                              

5. Put the scrambled eggs and washed shrimp skin into the leek and shiitake mushrooms and start seasoning: salt, white pepper, sugar, thirteen spices, oyster sauce and sesame oil and stir well.                                              

6. Take out the noodles, knead them on the board until smooth, and then form them into a dough agent of uniform size, roll out the skin and wrap the filling.

7. Put an appropriate amount of water in the pot, put a little salt, put in the dumplings after the water boils, gently push it open with the back of the spoon, cover the pot, when the dumplings are floated up, point a little cold water, cover the lid, and then boil the pot to cook.

Tips:

1. Put a little salt when mixing the dough to make the dough more gluten.

2. Add a little cooked oil to the chopped leeks and shiitake mushrooms, mix well, and then add salt to taste.

3. Put a little salt in the water in which the dumplings are boiled to prevent it from sticking to the pan.

4. Don't cook the dumplings stuffed with leeks for too long.