Leek egg dumplings should have been eaten by all of us. Here is a small edition of Jinan meat and clove dumplings to share with you the practice of dumplings. I hope it will be helpful to you all!
1. Wash the leek and cut it into pieces. Cool the eggs slightly and put them in the leek. Stir well, then add salt and chicken essence and mix well again to make leek egg filling.
2. The dough is rubbed into strips after waking up. Cut it into a mixture, press it flat and roll it into skin.
3. Put the stuffing on the skin and wrap it into dumplings. After all the dumplings are wrapped, Xiaobian likes to put them on the curtain.
4. After boiling water, add a little salt, put dumplings in it, boil them twice, and then pour them into the water until the belly of the dumplings bulges and clicks softly.
1. Leek stuffing can be put into shrimp skin, which is also delicious.
2. The dough should not be too hard, hard and tasty, but not too soft, too soft and easy to break, not soft and hard dough.
3. Chinese chives have a strong flavor and need no other seasoning.
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