Iced Leek Fried Dumplings
1.
Flour into the basin
2.
Add appropriate amount of water, knead into a slightly softer dough, round it, cover the dough for 30 minutes
3.
Wash the leeks and drain the water
4.
Chopped
5.
Minced pork
6.
Add salt, soy sauce, vegetable oil and stir in one direction
7.
Add the minced leeks to the meat and stir evenly
8.
The noodles are rubbed into long strips, cut out a suitable size agent, and then rolled into small round skins
9.
Made dumplings
10.
Put the steamed buns in a frying pan, put some water, cover, and simmer for about 3 minutes
11.
After the water dries, the belly of the dumplings is also bulging. Put two teaspoons of starch with some water to make a thin starch paste and pour it into the pot so that the starch paste can be evenly spread on the bottom of the pot.
12.
No need to cover, low heat until the water is dry
13.
Take a suitable flat-bottomed pan and buckle it on top of the dumplings
14.
Hold the pan in one hand, hold the pot in the other hand, and buckle into the pan
15.
It can be eaten directly or dipped in vinegar and chili oil. The ice flower is crispy, the outer skin of the dumpling is also crispy, and the filling is very juicy
Tips:
1. The dough should not be too hard, softer is better;
2. The filling can be adjusted at will;
3. Because the leeks are relatively tender and will produce soup when exposed to salt, I didn’t add water and stir in the meat filling. The leek juice is fully absorbed by the meat filling, and the soup is delicious and has the original flavor.
