1. Pick the leeks one by one, and remove the rotten leaves and root mud.
2. Cut leeks about 3 mm into pieces
3. Start the fire, put oil, yellow sauce, chopped green onion in the pot, sauté until fragrant
4. The thirteen incense, salt, light soy sauce, sesame oil, and the fried sauce are put into the meat filling and stir evenly, and finally the leek segments are added and the filling is stirred again.
5. Wrap dumplings in a steamer with cold water, boil the water and steam for 10 minutes and turn off the heat. Dumpling skins are not rolled by themselves, they are bought ready-made.
Tips:Children in the family don't like to eat ginger, so you can add minced ginger when frying onions. Dumpling wrappers make better noodles by themselves! Cold water and noodles with eggs or salt dumpling skins are more intense. The skin of the dumplings with hot water and noodles is more transparent, and the whole dumplings are crystal clear, depending on personal preference.
