Filling method of leek and egg jiaozi: 1, 250g leek must be cleaned, and the surface moisture must be dried to reduce unnecessary moisture in the filling. The old roots of leeks will affect the taste, so we can cut off some roots when cutting leeks, and then cut them into small pieces of about 0.3 cm. If it is too big, it is easy to puncture the dumpling skin. If you cut it too big, it's easy to puncture the dumpling skin. Cut the leek and put it on a plate for later use.
2. Beat 3 eggs in a bowl and break them up. Put oil in the hot pan and cool it. Pour all the egg liquid into the pan. Scrambled eggs. Make jiaozi eggs tender. When the egg liquid begins to solidify, stir-fry and break up the eggs, which will make the eggs mature faster and more evenly. When the eggs are fully ripe, they can be taken out of the pot, poured on the chopping board and chopped into pieces the size of soybeans with a knife for later use.
3. Add 20g sesame oil to the leek dish, and add 10g lard if there is lard. Adding lard can make the stuffing more fragrant, and another is that lard will solidify when it is cold, so that the stuffing can be held together, which is more conducive to the later packaging work in jiaozi. Stir the oil and leek evenly, so that the surface of leek is covered with a layer of oil, which can lock the moisture of leek.
4. After the fried eggs are completely cooled, you can add the leeks. If you pour the fried eggs into the leek, the leek will be cooked and the water will come out. After the eggs are added, you can make simple seasoning. Add 4g of edible salt, 2g of sugar and 3g of chicken essence. These three are enough, and nothing else is added, which will not affect the flavor of the filling itself.
5. After the seasoning is added, all the fillings and seasonings are fully stirred evenly, so the newly prepared fillings will be fluffy, and it will be a little troublesome to wrap jiaozi. If lard is added to the stuffing, we can cover it with plastic wrap and freeze it in the refrigerator for half an hour before taking it out. Because lard will solidify after freezing, the frozen stuffing will be crowded and wrapped up much easier.
In this way, the leek egg dumpling stuffing is ready. Let me summarize it here. In order to keep leek from discoloration and water, there are three main points that must be done. First of all, leeks must be washed, dried and cut into sections. The second is that leeks should be mixed with oil first, so as to lock the moisture of leeks. Finally, scrambled eggs should be cold before mixing leeks. Only by doing these three things well, leeks will not change color and will not come out of water.
We added 2 grams of sugar. The role of sugar here is to neutralize the spicy taste of leek, so that it won't feel heartburn when eaten. A small amount of sugar can't be sweet. Some people may ask, why are the jiaozi in some shops or the leeks in steamed bread so green? I'm telling you here, it's because baking soda was added when mixing leeks.
Leek is the best in spring. Follow my footsteps and have a delicious and nutritious jiaozi with leek and eggs. At home, you can also take out leek and egg dumplings with the same taste and taste as professional jiaozi shops.