Flour
550g
Leek
500g
Eggs
4
Water
270g
Supplementary Ingredients
Vegetable Oil
Amount
Salt
Moderate
Ginger
Amount
Seafood Soy Sauce
2 tsp
Scented Oil
Amount
Pepper Pieces
Amount
Vermicelli
Amount
Steps
1. Prepare the ingredients.
2. Soak the vermicelli in warm water (vermicelli can also be used, but the vermicelli should be cooked and then softened, so I used the vermicelli when I had no vermicelli at home).
3. Pour the warm water slowly into the flour; (do not pour it all at once and the pasta will not work well, sticky hands).
4. While pouring, use your right hand to stir the flour in a clockwise direction to form a floc.
5. Until there is no raw flour in the mix, knead the flour together to form a dough.
6. Place a damp cloth or plastic wrap over the surface of the dough to prevent it from drying out, and leave it to rise for twenty minutes (this is when you can prepare the rest of the work).
7. Beat the eggs, pour two tablespoons of vegetable oil into a frying pan, don't wait for the oil to heat up, pour the egg mixture in, turn on the heat and keep stirring with chopsticks to solidify the eggs.
8. Peel and mince the ginger, (leek with ginger after eating dumplings stomach will not be acidic, or add a little lye can also be).
9. Drain the soaked vermicelli and chop it up.
10. Pour five small spoons of vegetable oil into the frying pan, turn on the low heat and put the peppercorns into the slowly fried flavor.
11. leeks choose to wash clean, shake off the water with a knife and chop; (leeks I was overnight choose to wash well, bright overnight moisture. The left hand grasps and presses down on the leeks, the right hand moves the knife to cut. (Left hand grasp when the fingers must be retracted do not open or easy to cut into the hand).
12. will be boiled pepper oil cooled after picking out the peppercorns do not, poured into the chopped leeks chopped and stirred well; (first pour the oil into the dish, the filling is not easy to get out of the water).
13. Pour the other chopped raw materials into the chives.
14. two spoons of seafood soy sauce, three spoons of salt, the right amount of sesame oil stepped up the vegetable filling with three chopsticks in a clockwise direction to mix well.
15. Take the dough out of the molasses and knead it again, divide it into pieces of about the same size
16. Knead each piece smooth and put it into the dough bowl, and continue to cover it with a damp cloth to prevent it from drying out.
17. Take a small piece of dough and roll it into a long strip with the palms of both hands; (when you roll it with both palms, you are rolling it back and forth up and down).
18.Use a knife to cut the long strip into small dosages and sprinkle thin noodles to prevent sticking.
19. Hold the pasta in your left hand, press the pasta with your thumb and turn it around with your other fingers, and then roll out the pasta with a rolling pin with your right hand, and roll it out into a round pancake while turning it around; (you can sprinkle a little bit of thin flour on the pasta during the rolling process to prevent it from sticking).
20. Scoop a spoonful of filling in the center of the pastry.
21. Pinch the center of the pastry first.
22. Hold the dumplings with the other fingers of each hand, and squeeze the dumplings into the center with your thumbs from both sides. (If you don't know how to squeeze, just pinch the mouth tightly so the filling doesn't leak).
23. Wrap all the dumplings; (remember to sprinkle a layer of flour on the cover curtains of the dumplings, or else the dumplings will stick to the cover curtains when cooking, and the dumplings will be easily broken).
24. Make water in the pot, put the dumplings in one by one when the water boils, turn it clockwise with a spoon against the bottom of the pot, cover the pot with a lid to boil and add cool water twice.
Tips
Cook the dumplings after the water boils sprinkle a small spoonful of salt into it, and then cook the dumplings, cook out the dumplings do not stick.