1. Wash the pork and chop with ginger, add a little soy sauce, a little chicken essence, thirteen spices, a little pepper powder and a little salt
2. Add a little water phase twice in one direction and stir vigorously (because I wrap the leek and it is easy to get water, I only beat the water filling twice)
3. Wash the leek and mince, add a little more salt and mix well to marinate, marinate the water, pour out the water and slightly squeeze the leek with your hands to make it water again. The water that comes out is still poured
4. Add the chives to the thirteen incense, mix well, add a little more oil and mix well, add the appropriate amount of sesame oil to the meat filling immediately before adding the chives, mix well, add the chives and mix well after mixing.
5. Take a dumpling wrapper, I bought the dumpling wrapper and wrap it in the prepared stuffing
6. Wrap them in the shape you like, wrap them all in order, put them in the refrigerator overnight, put them in a fresh-keeping bag, and take them with you.
Tips:I made dumplings by the way, so I didn’t wrap them in a nice shape. It was already past 11 o’clock in the evening when I made dumplings.
