Cuttlefish Dumplings
1.
To process the cuttlefish, take out the teeth on the top of the cuttlefish, cut open the belly of the cuttlefish with scissors, first take out the ink and put it in a small bowl, then take out the viscera and shell of the cuttlefish and finally remove the outer skin of the cuttlefish. Rinse with water.
2.
Soak the pepper in warm water and set aside
3.
Mix the flour and cuttlefish juice first, then add an appropriate amount of water to form a dough. The amount of ink determines the color of the dough. After making the noodles, cover with plastic wrap and wake up for a while
4.
Cut the cleaned cuttlefish into cubes and add the chopped green onion and ginger powder. Chop a little bit and place it in the pot. Wash the pork belly and chop the light soy sauce. Place it in the pot and stir with the cuttlefish until it is strong. Add the chopped leeks and mix well. Finally, add salt and peanut oil and mix well with the dumpling stuffing. Add the pepper water (not pepper) and stir until it is thicker.
5.
Wrap the stuffing into the skin
6.
Finally add water to the pot and boil it is OK
Tips:
I used ginger powder to save trouble. Do not add the pepper water all at once. In fact, it is the same as the usual procedure of making dumplings. It is also delicious when I go to a restaurant to eat, so I want to try to go home and do it myself.
