8 to 15 minutes. Freshly made leek and egg dumplings can be cooked in boiling water for eight or nine minutes, while frozen dumplings need to be cooked for 10 to 15 minutes. When cooking dumplings, you need to stir constantly with a spatula to prevent them from sticking to the pot, and make sure there is enough water in the pot. Dumplings sticking to the pan affects the taste. Thaw frozen dumplings immediately and cook them immediately. If left for a long time, they will easily stick to each other and affect their taste. The dumplings are cooked when they float, and then cook for another three to four minutes.

Generally, when cooking dumplings with any filling, to judge whether the dumplings are cooked, you only need to wait for the dumplings to float in the boiling water, then order cold water a few times. Ripe. Leek and egg dumplings are dumplings with leeks and eggs as the main fillings. Leeks contain a variety of vitamins and crude fiber, which have high nutritional value and can promote gastrointestinal motility. The preparation method is also very simple.

Leek and egg dumplings are dumplings with leeks and eggs as the main fillings. Leek, also known as Qiyangcao, is sweet, pungent, and warm in nature. It has the effects of strengthening the stomach, refreshing the mind, antiperspirant and astringent, nourishing the kidneys, nourishing yang, and stabilizing essence. Leeks contain a variety of vitamins and crude fiber, which have high nutritional value. At the same time, they can promote gastrointestinal motility and treat constipation.