Leek and pork dumplings
It's cold, so I always get used to staying at home, and the family is happy. I suddenly missed the New Year when I was a child. The whole family gathered around the table to make dumplings, talking and laughing, and then ate the freshly cooked dumplings. How happy they were! At that time, we hoped that we could make dumplings during the New Year. Unlike now that we can make whatever we want, dumplings have become very common. But I always feel the most classic ~ and the most common ones are still leek and pork stuffed dumplings. I believe there are not a few people who love it! Invite your relatives to come to our home in the world of delicious food and let's eat dumplings together!
Recipe Recommendations
- flour 400g
- pork 300g
- leek 300g
- sweet sauce 25g
- cooking wine 15g
- soy sauce 10g
- soy sauce 10g
- peanut oil 30g
- salt 4g
- pepper 2g
- chicken essence 2g
- sesame oil 10ml
Steps for Leek and pork dumplings
1
Pour the flour into a clean basin.
2
Add cold water and mix into dough. Set aside.
3
After the pork is frozen, dice it. (The meat paste that is cut tastes better ~)
4
Add appropriate amount of sweet flour paste, cooking wine, soy sauce, and soy sauce, stir well, and marinate for a while.
5
Pick and wash the leeks.
6
Cut it into pieces.
7
Add minced leeks and minced onions and ginger to the marinated meat filling.
8
Pour in peanut oil, pepper powder, salt and chicken essence, stir well until taste.
9
Place the dough on the chopping board, knead it slightly, and knead it into a long strip.
10
Divide into evenly sized doses. Press flat and roll out the skin.
11
Make dumplings in the way you are accustomed to.
12
After the dumplings are wrapped, pour enough cold water into the pan. After the water boils, pour in the dumplings. After boiling, add water three times. You can turn off the heat and put the dumplings into the pan. Load it into disk.