Leek dumplings
I taught myself how to make dumplings and incorporated some good practices from others. The taste is not bad. LG and my daughter like it very much.
Recipe Recommendations
- pork stuffing appropriate amount
- leek appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Leek dumplings
1
Prepare pork stuffing and thirteen spices. If you like something fatter, you can add more fat to eat it this way. I use a ratio of fat to lean meat of 1:1.
2
Add a large piece of ginger paste made of chopped ginger into the meat filling, and then add in a third of a generation of thirteen spices, salt, appropriate amount of soy sauce, soy sauce, and an egg in turn, and stir vigorously in one direction.
3
It feels a little dry and when it is a little difficult to stir, add half a bowl of stock or water soaked in ginger and onions in a small bowl, and continue to stir in the original direction. Then dry it again, add water... This process will be repeated many times until your meat filling no longer feels dry after stirring, and you are done.
4
Put half the oil in the frying pan than usual, add pepper and star anise to cool the oil, fry it over medium heat until black, turn off the heat, let cool, take out the fried black pepper and star anise, and throw it away.
5
Continue to fire, cool the oil, add the chopped green onions or onion foam, and stir-fry slowly over low heat.
6
This process requires patience. Look, the color is golden and the aroma is fragrant. This step must be grasped well, because it will be bitter if it is burnt. There is still a slow decline in the oil temperature after turning off the fire, so turn off the fire earlier.
7
After cooling the scallion oil, add the chopped leeks and stir well so that each leek is evenly covered with oil.
8
Put the mixed leeks into the meat filling and stir well.
9
Okay, the meat filling is ready. Although it was a little troublesome, it was worth it for a delicious meal.
10
Needless to say, live noodles. It's best to put an egg or some salt in it, so that the dumplings will not be easy to boil and the skin will be stronger.
11
These are the dumplings I made. They don't look very good.(I'm a little embarrassed.) But it's definitely thin-skinned and big stuffing.
12
Cooked dumplings. I didn't want to take photos after eating. (Snickering...), the dumplings have cooled down, and my photography skills are not very good, please forgive me. But I spent several years thinking about this, so you might as well try it.