Homemade Jiaozi with Leek and Egg
Winter has come, and green things are becoming scarce. Buy some today.Celery. Makes dumplings.The children all enjoy them very much. Leaves belong to the lily family. Perennial herb vegetables.Strongly adaptable, cold-resistant and heat-tolerant. Grown everywhere in China. Southeastern regions can produce year-round. Above-ground parts die off in winter.
Ingredients. Main ingredients: 500g of celery, 3 eggs.Appropriate amount of five-spice powder, salt. Steps.
Prepare the ingredients.
1. Scramble the eggs and fry them in oil.
2. Drain the water from the chopped celery and mix it with the cooked eggs.
3. Add shrimp to the mixture if desired; leave out if not preferred.
4. Season with five-spice powder, salt, and mix well.5. Knead the dough into a smooth ball. 6. Roll the dough into a long strip and cut it into small pieces.7. Flatten each piece to make round patties.
8. Roll them out to be thicker in the center and thinner at the edges.
9. Place one of these on your palm.
10. Put the filling onto it.11. Fold the dumpling. 12. Boil in a pot of water until cooked, then remove and enjoy.
There's no photo here; use pan-fried dumplings instead.
Tips.
1. Make sure to drain any excess moisture from the celery after it is cut.
2. Scramble the eggs well before mixing them with the filling to avoid a watery mixture.
Boil water to cook the dumplings, until done, then out and enjoy. The finished image is unavailable, so use pan-fried dumplings as a substitute.
Tips
1. Squeeze the excess water from the green onion thoroughly.
2. Ensure the eggs are fully cooked before mixing them in to prevent watery results.
