How to cook Fried leek and egg dumplings?

How to cook Fried leek and egg dumplings?

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Fried leek and egg dumplings

I bought dumpling wrappers off-the-shelf. I bought half a catty for two plates, about 36 pieces. Each plate only used 16 pieces, a total of 32 pieces. If you just make one plate, you don’t need so much. If you want to make more dumplings, you can buy more.
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Course: Main Course
Cuisine: Chinese
Keyword: Fried leek and egg dumplings
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1309kcal


  • 32 dumpling skin
  • 280 g Pork belly Minced meat
  • 30 g shallot
  • 150 g leek
  • 300 g egg about 6 eggs
  • salt right amount
  • vegetable oil right amount
  • thin soy sauce right amount
  • black sesame right amount



  • Dumpling skins are ready~
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  • Add chopped green shallot to the meat. The pork belly used for meat is fat and lean, and the taste is better.
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  • Add appropriate amount of salt,thin soy sauce and other seasonings, and mix well. Dumpling stuffing can be made according to your own preferences, such as lamb, fungus stuffing, mushroom stuffing, carrot and corn stuffing, etc. You can also make salt and seasonings according to your own preferences. Just put more flavors. Add seasonings, and put less of them if they taste light.
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  • Next, make dumplings, and put some meat filling on the dumpling wrappers.
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  • First fold the dumpling wrappers in half and pinch the middle tightly. (Generally, the dumpling skins you buy are not easy to pinch, you need to use chopsticks to squeeze them in some water. The dumpling skins bought in the market here are not bad, you can pinch them directly.)
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  • Then, as shown in the picture, pinch the pleats one by one in the middle, and then layer one layer on top of it. This is all skilled work, and it's easy to pack a few times.
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  • This is a good squeeze.
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  • To make it easier, I adjusted it. (I used to pinch from right to left)
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  • Then squeeze out the pleats from the lower right corner to the middle, and then squeeze the top part of the seal firmly to shape the shape. One dumpling is done.
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  • Pinch the dumplings one by one.
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  • If you don’t make this dish immediately after wrapping, remember to cover the dumplings with plastic wrap, otherwise the skins of the dumplings, especially the tops of the dumplings, will dry out easily and affect the taste of the finished product.
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  • 6 eggs beaten into a bowl
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  • Add leeks and some salt, the dumpling filling is already salty, don't put the eggs too salty!
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  • Whisk evenly in one direction with a whisk
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  • Preheat a non-stick pan, add an appropriate amount of vegetable oil, and turn to low heat when the oil boils. (Use a pan with a wide bottom diameter, otherwise the portion will be thick and not easy to cook. Narrow pan unless it's a small portion)
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  • Put the dumplings in the pan and fry them slightly. This step is to set the shape of the dumplings, and just fry them until the bottom is slightly yellow. Don't fry it too much, you will have to fry it with the egg later. Remember to have a low fire, the induction cooker I use can adjust the temperature, I have been using about 80 degrees for frying)
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  • After frying, add water half the height of the dumplings.
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  • Cover the pot and cook until the water is dry. This step is to cook the dumplings. Here I adjusted the temperature to 140-160 degrees.
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  • When the water is almost dry, open the lid to see if the dumplings are cooked. If they are not cooked, add some water to boil them
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  • After the dumplings are cooked, turn to a low heat of 80 degrees, put an appropriate amount of vegetable oil in the gaps of the dumplings, and use chopsticks to shape the dumplings. It doesn't matter if you don't shape it, it depends on your preference! It's just a little more beautiful, I'm too entangled ==
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  • Pour the beaten leek and egg liquid into the pot along the edge of the pot. The firepower is appropriately increased, about 100 degrees. After frying for a while, sprinkle with black sesame seeds.
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  • Fry it patiently until the egg is solidified and the egg is cooked. Then put it on the plate. This portion requires a large plate~ If there is no large plate, divide it into two plates! Or if there are not so many people eating, the amount can be one-third of this recipe. The amount of this recipe is as big as two plates~
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  • Look at the bottom, it's golden brown, it's very appetizing~
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  • The dumplings are also very tempting.
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  • really tasty! !
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1. If making dumplings is too troublesome, you can buy quick-frozen ones~
2. Remember to keep low heat during the frying process, otherwise it is easy to cause the bottom to be burnt and the eggs are not cooked yet. You can cook dumplings on medium heat.


Nutrition Facts
Fried leek and egg dumplings
Amount Per Serving
Calories 1309 Calories from Fat 810
% Daily Value*
Fat 90g138%
Saturated Fat 32g200%
Trans Fat 1g
Cholesterol 670mg223%
Sodium 949mg41%
Potassium 642mg18%
Carbohydrates 75g25%
Fiber 3g13%
Sugar 2g2%
Protein 44g88%
Vitamin A 1091IU22%
Vitamin C 3mg4%
Calcium 162mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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