Dumplings with leek meat stuffing
The countdown to the New Year is underway. It's time to prepare New Year's Eve dinner. Let's make dumplings first today. It's the most classic filling-pork and leek fillings
Recipe Recommendations
- leek 500 grams
- pork 350 grams
- dumpling wrapper appropriate amount
- eggs 1-2 a
- ginger a little
- edible oil 2 tablespoons
- salt half a tablespoon
- chicken essence a little
- sesame oil a little
- pepper a little
- cooking wine a little
- salty and fresh
- cook
- several hours
- ordinary
Steps for Dumplings with leek meat stuffing
1
Chop the pork into meat paste, add onions and ginger, mix well, add cooking wine, salt, cooking oil, pepper, sesame oil, and chicken essence to mix well, add an egg and stir well
2
Wash leeks, drain, and chop into pieces
3
Mix the chopped leeks with cooking oil first so that the processed stuffing will not produce soup
4
Stir meat and leeks evenly and season well
5
Prepare a bowl of water and start wrapping
6
Apply a circle of water around the dumpling skin to stick it more firmly. If you rolled the skin yourself, you won't need it.
7
Add appropriate amount of filling to ensure that it does not expose
8
Pinch the edges tightly and wrap the dumplings
9
Find a flat plate, sprinkle with flour, and put the dumplings in
10
Use a pot of water to cook dumplings
11
Pour boiling water into the pot, gently shake the pot to prevent the dumplings from sticking to the bottom, and then cook on medium high heat. After boiling, stir cold water once, cover and continue cooking. Once boiling, stir cold water again. Repeat three times in total. The last time after boiling, turn off the heat and simmer for 2 minutes, open the cover to serve the dumplings
12
Serve it with a small saucer and you can eat it