1. Flour+water+salt, put it into the cook machine and make a smooth dough, set aside to stand for half an hour
2. Wash all the ingredients, cut the carrots into pieces, cut the corn into pieces, cut the garlic leaves into pieces, and cut the pork into 2-3cm pieces, and then use a chopper to chop them for later use.
3. Put the ground pork into a large bowl, add about 15g light soy sauce, 5g salt, and stir in one direction, then add an appropriate amount of water and stir evenly
4. Add the chopped carrots, chopped corn, and minced garlic leaves to the meat filling and stir in one direction (if the meat is lean, you can add a small amount of sesame oil and mix well at the end, so that the finished product will not taste chai), and the dumpling filling Keep in the refrigerator for later use
5. Roll the dough into long strips, cut into ingredients, and roll into dumpling wrappers
6. Wrap right amount of meat and squeeze into ingot-shaped dumplings
7. The cooked dumplings are boiled in a pot under water, wait for the water to boil, add a bowl of cold water, repeat 2-3 times, all the dumplings will be floated and matured with the bottom facing upwards
8. Delicious but dumplings~
Tips:My usual dipping sauce: appropriate amount of dried chili, 2 garlics, appropriate amount of onion, and crush the dried chili with a chopper. In a cold pan with little oil and low heat, add dried chili, add minced garlic and chopped green onion when the aroma is released, add some light soy sauce, salt, and finally pour a small amount of dumpling soup
You can make more dumplings at one time and store them in the freezer
