Dumplings are the most traditional pasta with Chinese characteristics. They have thin skin and tender filling, delicious taste and unique shape. Dumpling stuffing generally has two kinds of meat and vegetables. The leeks and tofu stuffed dumplings are light and delicious, which is very suitable for this slightly hot season.
Leek is also known as Yangcao, sweet and spicy, warm in nature, and has the effects of strengthening the stomach, refreshing, antiperspirant and astringent, nourishing the kidney and helping the body, and solid essence. At the same time, it can promote gastrointestinal motility and treat constipation.
Prepare all the ingredients, pick and wash the leek, drain the water, and chop the tofu.
Pour oil into the wok and stir-fry until the moisture in the tofu has dried.
Add a little oil to the casserole and pour in the egg mixture, then chop the eggs. Cut up the leek as well.
Put chives, eggs, and tofu in a large bowl, then add sugar, pepper, salt, chicken essence, and sesame oil. Stir them into fillings.
Wrap the filling into the dumpling skin.
Cook the dumplings after making them. After the water is boiled, add the dumplings into the pan. Be sure not let the dumplings stick to each other. After the dumplings are completely boiled off, pour some cold water into the pan. When the water boiling again, remove to a platter.