Don't Cut Scallions Directly When Making Scallion and Egg Filling, Master These 3 Techniques, the Filling Tastes Fragrant and Won't Come Out of Water
Introduction: The first fresh spring scallions, stuffing into dumplings, fragrant and rich in taste, adults and children eagerly eat.
After entering spring, there will be a lot of vegetables naturally growing, such as spinach, cabbage, rapeseed greens, etc. Fresh vegetables are naturally healthier to eat, and among these many fresh vegetables, we cannot miss the ‘first fresh’ scallions in spring. At this time, the scallions are fresh, green and fragrant, and are used to stuff dumplings. The taste is really good, and families of adults and children eagerly eat it. For many beginners, stuffing scallions into the filling is often the case of too much soup, so the dumplings are not well-shaped and easy to turn into a pot of porridge, which family members don’t like to eat. Here I will share the method of preparing scallion filling in detail for everyone, remember not to cut scallions directly, master the technique, the filling not only tastes good but also will not come out of water. Let’s learn how to make it together.
Scallion and Egg Filling Dumpling Recipe:
Ingredients:500g scallions, 3 eggs, a little sesame oil, 8g thirteen spice, a little salt, and appropriate amount of flour.
Making Process:First step, first prepare a bunch of scallions, wash and dry them clean and put them in a well-ventilated place to dry the moisture, at the same time, flour put in the mixing bowl, add a little salt and mix evenly, then divide into several times and add a little water to knead into a smooth dough;
Second step, cover with a plastic film and let it rest for a while, 3 eggs are beaten and added to the pot, add a little oil, heat up and pour in the egg liquid, quickly stir into a hot plate, then pour out the fried eggs to set aside, scallions after drying the moisture put on the chopping board and cut into small pieces;
Third step, put the scallions into a large bowl, add a little sesame oil and mix evenly, so that the scallion minced can be fully attached to the sesame oil, then mix it with the previously fried eggs, add a little salt and thirteen spice to season the dumpling filling;
Fourth step, move the dough that has rested on the chopping board and rub it into a long strip, then cut it into appropriate sized dough pieces, spread out the dough pieces into dumpling wrappers, and then stuff appropriate amount of filling and pinch into dumpling shape, and so on to make all the dumplings;
Fifth step, add a little salt to the pot, add water and boil, then one by one put in the dumplings to boil, when all the dumplings float up, add a little water, repeat three times, cooked dumplings take out to enjoy.
Editor’s Summary:Scallions are especially fresh in spring, so they have the title of ‘first fresh’. Their methods are diverse, such as stir-frying, stuffing dumplings, or making pies, which are all great. No matter which method is used, the taste is fragrant and delicious and very tasty, especially scallion and egg filling dumplings, as soon as they are put on the table, adults and children eagerly eat, and they can’t stop eating bite by bite, learning the scallion filling dumpling recipe, you can make it at will in the future, stuffing scallions into dumplings is actually very simple, as long as you master the method, you can easily make it successful. Although I am a meat-eater, I especially love this scallion and egg filling dumpling. Every time I eat it, I feel very satisfied.
Cooking Tips:
1. After washing and drying the scallions, you must dry the moisture, otherwise the moisture of the scallions will make the dumplings difficult to make, cut scallions into small pieces after drying the moisture, add a little sesame oil and mix well, the sesame oil attached to the surface of the scallions can prevent the water from coming out;
2. To make the fried eggs more tender and smooth, add a little water to beat the egg liquid before frying, the fried eggs will be loose and smooth, and the oil in the fried eggs must be hot, so the taste of the eggs will be better;
3. When making dough, add a little salt, which can increase the toughness of the dough, so that the dumpling wrappers are not easy to break, and when boiling dumplings, add a little salt to the water, which can also prevent the dumpling wrappers from sticking together, so the dumpling wrappers are not easy to break.
When preparing scallion and egg filling, don’t cut scallions directly, master these 3 techniques, it will be fragrant and won’t come out of water! If you think this method is good, you are welcome to collect it and learn to make it, or share it with more people to learn!
