Leek egg dumplings


400g dumpling skin
400g leek
4 eggs
1 teaspoon salt
1 / 2 teaspoon MSG
Proper oil
A little pepper


Step 1
1. Remove the old leaves of leeks, pick and wash them, and put them in a leaky basin to shake off the water

Step 2
2. Pour an appropriate amount of oil into the pot, fry the eggs, and Shovel them with a shovel. The more broken, the better

Step 3
3. Chop the leek, pour in the egg, add an appropriate amount of oil, salt, monosodium glutamate and pepper, and mix well

Step 4
4. Take a piece of dumpling skin and wrap it with stuffing

Step 5
5. I use the most common wrapping method, that is, fold and pinch the two sides in half. If the right side is staggered a little, one more piece will be folded and squeezed, and so will the left side

Step 6
6. Boil water in the pot, pour dumplings one by one, boil them, pour some water in, boil them again, put cold water again, and boil them again,

Step 7
7. Dip it in raw vinegar and you can eat it