3 Simple Techniques for Making Chive and Egg Dumpling Skins Without Breaking or Leakage

It is said that 'nothing is tastier than dumplings.'Dumplings are our traditional cuisine. Different places have different dumpling wrapping styles, with varying shapes and rich fillings: 'three treasures' filling, celery pork filling, radish fan filling, cucumber wood ear mushroom filling, lotus root filling, and so on. Almost all ingredients can be stuffed into dumplings. The richness of the fillings may be one of the reasons why people love to eat dumplings.

And among all these dumpling fillings, the most common and classic is——Chives and Egg Filling Dumplings.However, due to the tendency of chives to release water, novice cooks who don't cook often are often unable to make dumplings well, resulting in the filling leaking, breaking the skins, and affecting the taste.

Today, let's share the method of making chives and egg filling dumplingsThin skin, fragrant filling, without water leakage, no breaking the skins.

1First, make the dough:Add half a bowl of cold water to the basin, add a little salt, which can increase the gluten of the flour, and stir evenly, then add flour. The amount of flour depends on the actual situation, using chopsticks to stir into a flour slurry, according to the dryness of the flour slurry, add an appropriate amount of water, and knead into a slightly harder dough, cover with a lid, and let it ferment for more than half an hour. After the dough is fully fermented, it will be more flexible, extendable, and easier to operate.

2Prepare the filling.Wash the chives and drain off the moisture, chop them finely and put them into a large bowl, add a little edible oil and stir until well mixed (it is essential to drain the moisture of the chives, this step is crucial to prevent the filling from leaking water).

32-3 eggs, add a little saltThe amount of salt includes the entire filling, a little vinegarand stir until hot, heat up a pot with oil, pour the egg liquid into the pot and quickly stir into scrambled eggs, and then cool.

4Add the chopped chives into the bowl, add a little shrimp paste, chili oil, and pour in the cooled scrambled eggs, and stir until well mixed, no need to add salt anymore, because the amount of salt in the scrambled eggs is enough.

5Take out the fermented dough, fully fermented dough has become much softer, easily rolled into strips and divided into small dough pieces, rolled into dumpling skins, and then wrapped into dumplings.

6Add water to the pot, bring to a boil over high heat, add a little salt, one by one put the dumplings into the pot, use a spoon to gently stir to prevent sticking to the bottom of the pot;

7When the dumplings float to the surface, the dumplings are cooked through, and you can take them out of the pot. Since it's a vegetarian filling, don't cook it for too long.

Warm tips:

1Add a little salt when making dough, which makes the dumpling skins more elastic and less likely to break.

2The dough should be slightly harder and fully fermented before it becomes soft and easy to operate.

3Chives must be drained of moisture, first stir with oil, then season.

4Chopped scrambled eggs must be cooled before being put together with chives.

5When boiling dumplings, add a little salt to the water, to prevent the dumplings from sticking together.

This kind of dumpling will not leak water, not break the skins, not stick together. Friends who are interested can try it.