I. Materials
Chives, egg, dumpling skin
Water, oil, sesame oil, salt, chicken, aniseed, pepper
Fire, pots, bowls, chopsticks
Second, step
(1) dumplings
Leek pick clean, washed, dried, chopped half hour (pole pieces)
2 eggs into the bowl, minced
Heat oil wok, pour eggs, mashed, pan cool
Leek, egg mixture, stir
Add salt, chicken, aniseed, pepper, salt employed himself try embodiment, taken in small quantities
(2) under the dumplings
Half pot of cold water to a boil
Dumplings wok, added one by one, all the wok dumplings, boiled with a shovel from the other side and along the bottom of the pot to the pot along withdrawn, so that adhesion is not evenly spaced dumpling
Cover pan until the second open water, the amount of pouring cold water until the water is boiling pot third
(3) pay attention to details
Leek is washed and dried in advance is easy because leek juice itself with filling water into the breech prone to break loose dumplings or wok
When ready to pack stuffing plus salt, pickled leeks prevent excessive water
Salt manner using personally try to take a small amount more than the amount of disparity is because fillings, salt mouth are different, the experience is difficult to grasp
After all dumplings wok shovel from the bottom of the pot Cheuk not play a direct order not to touch the dumpling skin, resulting in broken dumplings bore, it affects the taste