Wrapping leek stuffed dumplings, do not adjust the filling directly, do 1 more step, the leeks do not come out of the water, fragrant and juicy

Leeks are one of the most delicious foods in spring, take advantage of the holiday period, hurry up to make a dumpling for your family and children, for northerners, dumplings are an indispensable thing for the festival. I only eat vegetarian stuffing, and I feel that the combination of leeks and meat is really "dark cuisine".

Shrimp skin, fungus, eggs, leeks, only need these 4 things, make it incomparably delicious, one bite at a time! Last night I wrapped a meal of leek stuffed dumplings, the whole family ate very happily, the food itself is light, fresh and fragrant, if the taste is too light, you can also dip it in vinegar to eat.

However, there is a problem that is very troublesome when wrapping leek stuffed dumplings, that is, the situation of leek water, it is all water if you are not careful, and it is particularly difficult to operate when wrapping dumplings, and it is not delicious to wrap it out. Dumplings with leek filling, do not adjust the filling directly, if you can't think of water, you have to do 1 more step.

【韭菜馅饺子】

Ingredients: leeks, shrimp skin, fungus, eggs, chopped green onions, ginger, salt, monosodium glutamate, sesame oil

1. The fungus is dried fungus, so it needs to be soaked in advance, soaked in water for a few hours, and then it can be cleaned again, and then the water is drained and put on the board and chopped.

2. Chop it and put it in a bowl, and then pour the shrimp skin into it, the shrimp skin is best washed with water, and the eggs should also be processed in advance. Prepare a pot, stir the eggs, stir them in the oil pan and stir-fry, fry them into small pieces, turn off the heat and let them cool, and then pour them into the fungus when they are cool.

3. Treat the leeks below, pick and wash the leeks, then control the moisture to dry, and then put them on the board and cut them into minced leeks.

4. But in fact, this method is not feasible and undesirable, I recommend everyone to do this, take a look at the following practices. Put the chopped leeks back in a pot, then pour an appropriate amount of sesame oil into it, and stir constantly with chopsticks until it is completely stirred.

5. After mixing well, a protective film is formed on the surface of the leek, nothing will invade, the leek water is mainly because of the invasion of salt, pour sesame oil and mix well, this is "do 1 more step", the processed leek, pour it into the fungus, shrimp skin on the line.

6. Then cut the green onion and ginger, pour it in after chopping, add an appropriate amount of salt and monosodium glutamate to taste, and the rest do not need to be put, after pouring in the seasoning, stir well with chopsticks, so that the filling is completed, take it to wrap dumplings, and it will not be watery at all!

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