Egg, clam, and chive dumplings

Gradually pour cold water into the flour, first use chopsticks to stir into a flaky shape, then knead by hand into a dough without dry flour. After resting for 15 minutes, knead it again. The dough should be smooth and delicate, neither soft nor hard, and continue to rest for a while.

Clean and rinse the chives, frozen clam meat, 4 eggs;

Place the clam meat in a bag and put it in a basin of cool water to thaw. Be sure not to let the clams come into direct contact with the water, as this will cause a significant loss of nutrients.

Crack the eggs into a bowl and beat them. Heat the pan with cold oil, pour the egg mixture into the pan, and stir in one direction with chopsticks. As the temperature rises, the egg mixture will solidify, gradually forming uniform egg pieces.

Shake off the moisture between the leaves of the chives, cut off 3 millimeters of the roots, this will completely remove the soil hidden in them, and then chop the chives into fine chive pieces;

After thawing, squeeze the clams by hand to remove the excess water, and chop them into clam pieces, which can be either large or small;

Clam meat and cooled, crushed eggs are poured into the chive bowl;

Add salt according to taste and mix thoroughly before wrapping; do not stir too early, otherwise it is easy to release water, and the dumplings may collapse or break.

Roll the rested dough into long strips, cut into evenly sized pieces, and roll each piece into a round wrapper that is slightly thinner at the edges and slightly thicker in the center;

Take an appropriate amount of filling and place it in the center of the wrapper;

Use your own technique to pinch or squeeze into dumplings;

The wrapped dumplings were casually placed on the covering cloth.

When the dumplings are almost ready to be packed, boil a pot of water. Once the water is boiling, put the dumplings in the pot. Do not add cold water—just cook them uncovered on high heat. The dumplings will go from wrinkled at first to floating on the surface with each one plump and swollen. Use a slotted spoon to transfer them to a plate, and you can eat them directly or dip them in a garlic vinegar sauce.

Egg, clam, and chive dumplings, fragrant and refreshing, delicious in taste!