How to Make Leek and Egg Fried Dumplings

How to make Chinese chivesEggs Wontons taste good? Actually, making Chinese chive and egg wontons is not complicated; just follow the steps below as indicated in the recipe.Recipe Prepare the ingredients and utensils for making Chinese chive and egg wontons, then proceed step by step to learn how to make them, and you will definitely be able to make a delicious one yourself!

Chinese Chive and Egg Wontons Ingredients Introduction

Main Ingredients:

Chinese chives (300 grams) Eggs (3 pieces) Green onion (50 grams)Ginger(30 grams)Flour(400 grams)

Auxiliary Ingredients:

Wang Shouyi Wonton special filling (2 teaspoons) Oil (100 grams) Chicken powder (1 teaspoon) Oyster sauce (2 teaspoons) Seafood Soy sauce(1 teaspoon)Sugar(1 teaspoon) Salt (as needed)

Steps for making Chinese chive and egg wontons:

1. Wash the green onions, ginger, and Chinese chives, then drain them.

2. Knead the dough to a soft and firm consistency, cover it with a wet cloth.

3. Heat half of the oil in a pan, pour the beaten egg mixture into it, stir-fry until cooked, then remove; leave some oil in the pan for frying later.

4. Chop the dried Chinese chives to the size of soybeans.Yellow beans size

5. Dice the green onions and ginger even smaller.

6.Chop the stir-fried egg into small pieces. 7. Place the filling in a bowl, add salt, chicken powder, oyster sauce, soy sauce, special wonton filling, and reserved oil.

8. Roll the dough into a strip, cut it into even small portions, dust with dry flour, then roll out into wrappers.

9. Prepare to fill them; mix the filling evenly.

10. Place the wrapper in your hand, put in some filling, and fold to seal tightly with your fingers.

11. Line a tray with dried flour, place the shaped wontons on it without pressing too closely together.

12. Boil water in a pot; once boiled, add the wontons, cook over high heat until they float, then reduce heat and add some cold water to boil for another 2-3 minutes. Finish making all the wontons

13. You can eat them dry with sauce or with soup.

Tips:

11: Always use cooked oil.

2: Mix the filling just before wrapping; mixing too early will make it watery.

3: Reduce green onions and ginger if desired, but do not omit them completely as they are essential for flavor.

Three: Scallions and ginger can be reduced but must not be absent, otherwise it won't taste good.