Chives, water chestnut and pork dumplings
By LoraineRath
Add some water chestnuts to the leek and pork filling. If you bite it in one bite, first, it will be the aroma of the leeks, then the fullness of the pork, and finally a little bit of the sweetness of the water chestnuts. The taste is rich. Adding water chestnuts can also relieve the tiredness of the pork. This prescription was taught by my mother. I'll spread it around...
Recipe Recommendations
- dumpling skin 500 grams
- leek 100 grams
- water chestnut 10 teeth
- pork 500 grams
- soy sauce appropriate amount
- pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Chives, water chestnut and pork dumplings
1
Peel the water chestnuts and wash the leeks
2
Chop pork into paste
3
Minced leeks and water chestnuts
4
Pour minced leeks and minced water chestnuts into the meat paste, add soy sauce, cooking wine, oyster sauce, salt, pepper, and thirteen spices
5
Stir well clockwise until filling is sticky
6
Prepare dumpling skins. (I bought it at the vegetable market. It costs two yuan per catty and can make more than fifty dumplings)
7
Wrap the filling into the dumpling skin, put the extra part into the refrigerator and freezer, and take it out to boil or steam it when you want to eat
8
Boil water in the pot, add dumplings, and cook three times
9
Serve and eat with some vinegarChives, water chestnut and pork dumplings Make Tips
The so-called three-up and three-down cooking of dumplings means that the dumplings are first let go of the water and boiled until they float, then add some cold water, cook until the dumplings float again, and then add some cold water, and wait until the dumplings float for the third time. It's done.