The dumpling of leek is a very classic one. There are many people who like it, but can you make it? Jinan handmade dumplings wholesale here to introduce you to the practice of leek dumplings, want to learn the small partners can be collected!
1. Pour four bowls of flour into the basin, and knead the dough until smooth. Cover the dough with a fresh-keeping film and let it stand for 15-20 minutes.
2. Purchased leek picking and washing clean, control dry water, fungus into the basin add cold water to foam ahead of time.
3. Pour 8 eggs into the bowl and quickly stir them with chopsticks.
4. Pour some oil into the pan and heat it. Pour in the stirred eggs. Cook quickly and let cool.
5. Cut the washed leek into small pieces. Cut the foamed agaric into thin filaments and pour them into the egg pot.
6. Pour a small amount of oil into the pan, stir 1.5 teaspoons of oil-consuming mixture evenly, then add 2 teaspoons of salt and stir again evenly.
7. Take a rolled dumpling skin and place the prepared stuffing on the dumpling skin with chopsticks, folding the ends in half.
7. Pour proper amount of water into the pot and boil it. Put the dumplings one by one into the boiling water. Boil them over a high heat and turn to a low heat until the skin of the dumplings is drummed up and the water-controlled packing tray is out.
In addition, we need to pay attention to: 1: Leek stuffing does not start to make dumplings do not put salt, otherwise it is easy to kill excess water and finally not good dumplings, but also affect the taste of the stuffing.
2: Put some cooking oil before putting salt, it can lock the water of leek, prevent salt from killing excess water, and taste delicious.
3: Flour is mixed with water and flour is stirred by hand until the flour becomes snowflake-like and begins to knead, until the flour is kneaded into hand-polished basin light and dough light, commonly known as "three lights".
4: The ratio of flour to water is generally 1:1.2.
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