Making the required ingredients but very common, you need 200 grams of leeks, 2 eggs, 300 grams of wheat flour, salt, sesame oil, cooking oil, water in moderation, these are very easy to prepare, so that leeks and egg dumplings are more grounded. Chives picked and washed, drained and chopped. Dumplings, according to my personal experience, the required ratio of flour and filling, basically 1:1 relationship. The first thing you need to do is to make sure that you have the right ingredients and that you are ready to go.

Put 2 eggs into a bowl, add a little salt and mix well, put the pan on the bottom of the oil, pour in the egg mixture at low oil temperature, use chopsticks to quickly disperse, fry for a few moments, turn off the heat, and continue to disperse the action, until the frying into a small crumbs as shown in the picture above. In this step, using low oil temperature to scramble the eggs is the key. If you are interested, you can also use the method I described to scratch scrambled eggs. Scramble the chopped eggs and set aside to cool.

While the scrambled eggs are cooling, you can make the flour. Add a pinch of salt to the wheat flour and slowly pour in cool water while stirring the flour into snowflakes, and then form a dough for molasses. If you eat a lot of dumplings, you know that the skin is very strong, so it's better to make the dough a little harder than it should be.

When the dough is ready, let it rest for a few minutes. At this point, our scrambled eggs have also cooled, so you can proceed to the key step of today's lesson, mixing leeks and egg filling. I think, want leeks do not come out of the soup, in fact, the method is really simple: add the right amount of sesame oil, leeks will be mixed evenly, sesame oil not only to enhance the flavor, but also lock the leeks contained moisture, so leeks will not come out of the soup. After the leeks and sesame oil are fully mixed, then add the cooled chopped eggs and mix well. Note that since salt was added to the eggs when they were scrambled and to the flour when they were mixed, there is no need to add salt to the mixture. I like to eat the original chive egg dumplings, so I did not add other seasonings.

After mixing the leek and egg filling, the dough is ready to be divided, rolled out and wrapped. The dough for the leek and egg dumplings can be slightly larger than the usual dumpling skins for other meat fillings, and those who have made dumplings know that because the leek and egg filling is looser, the dumpling skins are larger, and it's better to wrap them up, which is my personal experience.

Chives egg dumplings wrapped, you can cook. Usually when I cook the dumplings, I will add enough water in the pot, open the pot and put down the dumplings, if the water is less, the dumplings will stick and break the skin. If there is not enough water, the dumplings will stick and break the skin. After the dumplings are dropped, you should stir them gently with a slotted spoon, so that the water flow will drive the dumplings to rotate from the bottom of the pot to prevent sticking to the pot. Here is a small method: after the water boils, you can put a little salt in the water, and then put down the dumplings. In this way, the boiled dumplings will not be easily broken, and the boiled dumplings will not be easy to stick in the plate when they are taken out and put on the plate. If you are interested in this method, you can refer to what I said and try it.

Boiled chives and egg dumplings, eat directly, with vinegar to eat, or a plate of oil splash chili to eat together, are very delicious.