How to adjust the stuffing of leek egg dumplings?

Ingredients: 500 grams of low-gluten flour, 1 handful of leek, 4 eggs, 260 grams of clear water, 2 spoonfuls of salt.

Steps:

1. Put the flour and water into the toaster.

2. Knead the dough for 20 minutes, and stop after it becomes smooth dough.

3. Cover the dough with a wet cloth, and wake it for 10 minutes.

4. Pour more oil into the pot, add the broken egg liquid after heating, stir fry until the egg liquid solidifies and turn off the fire. Then, break the larger eggs with a shovel and cool them for later use.

5. Wash leeks and cut into thin slices. The more exquisite the work, the better.

6. When the eggs are cold, mix them with leeks for later use. Remember not to put salt first, then mix it with salt.

7. Roll the dough into a slightly thin strip, then roll it left and right and cut it into the same size. Roll left and right, and cut into gaskets to prevent adhesion.

8. Sprinkle dry flour on the dough, flatten it one by one, and then roll it into dumpling skins with thick middle and thin sides.

9. Spread the dumpling skin flat on the palm of your hand and put in the right amount of just-mixed stuffing.

10. Pick up the jiaozi in the jaws and let it naturally form a folded shape.

1 1. Squeeze the dumpling wrappers one by one from one side and fold them into a crescent-shaped jiaozi.

12, after the dumpling skin is completely bonded, the outermost part should be pinched back and forth repeatedly, so that it will not open no matter how it is cooked.

13. After each jiaozi is wrapped, it should be placed in a tray with gaps in turn, and a layer of dry flour should be sprinkled on the tray in advance to prevent sticking.

14, put water in the pot, boil it, put it in jiaozi, cover it and cook.

15, turn off the fire when the pot boils again, and take it out quickly to keep the leek stuffing fresh and tender.

Tips:

1. Add more oil to the scrambled eggs, stir-fry them thoroughly and mix them with chopped leeks, so that the oil in the scrambled eggs will first wrap the leeks and lock the water. Or add sesame oil in advance and mix the leeks well.

2. When jiaozi's dough is rolled, add salt to adjust the stuffing, mix well and cook it as soon as possible, so that the water in the leek will be less.

3. Cook jiaozi once. Just cook a thin layer of dumpling skin, turn off the fire and serve quickly. The leek cooked in this way is slightly raw and delicious. You can eat it raw, not cooked for a long time.