Dumplings stuffed with leek and pork
By SydneyBode
Ingredients: chicken essence
Recipe Recommendations
- pork stuffing appropriate amount
- leek appropriate amount
- dumpling skin appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- salad oil appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- water appropriate amount
- salty and fresh
- other
- half an hour
- ordinary
Steps for Dumplings stuffed with leek and pork
1
Add salt, sugar, chicken essence, pepper, cooking wine, soy sauce, light soy sauce, and salad oil to the pork filling, and stir well.
2
Pour in the chopped leeks and stir in one direction, then add a little water in portions to stir to make them strong.
3
Take a dumpling skin and add a little stuffing.
4
Dip the edge of the dumpling skin with a little water and squeeze tightly. (The dumpling skins I bought were a little hard and difficult to close, so it was easy to squeeze when dipped in water)
5
Pour water into the pot. After boiling water, add dumplings.
6
After boiling, add cold water and call it "point rolling". Repeat three times in total.
7
Finally, click the roller once more to empty the plate.
8
Serve it with some balsamic vinegar and pepper to taste more delicious.