Big meat dumplings

By VicentaLakin

Big meat dumplings
It's not good for dumplings, it's delicious in the spring, and it's perfect for the big pickles, and it's very nutritious and delicious. This dumpling is designed to minimize the proportion of fatty and to minimize the use of oil, as much as possible to meet the dietary and nutritional pyramid requirements of the present。

Recipe Recommendations

  • pork front leg meat ground meat 300g
  • leek 500G
  • flour 500G
  • ginger 30g
  • soy sauce appropriate amount
  • salt appropriate amount
  • spiced powder appropriate amount
  • cooking wine appropriate amount
  • peanut oil 25g

Steps for Big meat dumplings

  • 1
    And the face, softer. You'll wake up in half an hour
  • 2
    Stranglers (1:9, less fat) put in the basin and added salt, raw smoke, wine, chaste powder, gingertails evenly mixed for half an hour
  • 3
    The herbs are washed, cut short, cut out and put into the meat pie, and they're evenly mixed with peanut oil
  • 4
    Cut the face into strips, cut the agent
  • 5
    It's a piece
  • 6
    Pack up the dumplings and prepare for the pot
  • 7
    The soup pot is boiled, when the water goes down into the dumplings, and when the dumplings go down, the boiler will be ready in about seven or eight minutes, and the pots will come to the table。

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