Exclusive Leek and Egg Dumplings

Wash the chives and drain the water, then chop them.

Heat oil in a pan, use the oil to coat the pan, add the eggs and reduce to low heat, stir quickly, and fry the eggs directly into small pieces. After cooling, add the chopped chives.

Add an appropriate amount of cooked oil to the chives.

Stir the chives evenly; adding oil is to lock in the moisture in the chives.

Add an appropriate amount of salt and mix evenly.

The filling mixed this way will not release water.

The mixed chive and egg filling. Only oil and salt.

As the saying goes, dumpling dough should be soft; when making dumplings, the dough should be kneaded to be a bit soft.

The water for boiling dumplings should be ample. Some people say you need to add water three times when boiling dumplings, but I don't add it even once.

With plenty of water, the cooked dumplings will be refreshing, translucent, and elastic. Simply adding water or soaking them will result in dumplings that are soggy and lack elasticity.

Finished product.