Leek and Pork Dumplings
1.
First, chop the bought pork into puree. The texture of the chop with a knife will be better than that of a meat grinder. If you want to be lazy, you can ask the pork seller to grind the meat and take it home. Then put the chopped meat into a basin, and then add the chopped ginger, 1 egg, appropriate amount of salt, a little water, a little chicken essence, 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce. Stir evenly in one direction with chopsticks. , Stir until the meat is strong and sticky, set aside for later use, so that the meat filling tastes good.
2.
Start processing leeks. Wash the leeks first, then dry them in water, chop them and pour 1 tablespoon of sesame oil on them and mix well. This operation can prevent water from coming out of the leeks after being chopped. Add the sesame oil-drenched leeks to the meat filling, mix gently with chopsticks, don't force it, and pour 1 tablespoon of cooked oil after mixing well. The purpose of this is to make the dumpling filling more fragrant and taste better. Cover the prepared dumpling filling with plastic wrap and put it in the refrigerator before use.
3.
Start making dough. Put flour, salt and water into the bread machine, start the "kneading" program, and mix into a smooth dough.
4.
Then take out the dough, cover it with plastic wrap and let it stand for 20-30 minutes.
5.
Divide the awake dough into two pieces and knead it into a long strip with your hands. When kneading, place your hands on the dough and knead it evenly. Then use a scraper to cut into the same size agent. Around 8-9 grams.
6.
Dip the small agents one by one with the powder and flatten them, and use a rolling pin to roll them into a round piece with a thick middle and thin sides on both sides.
7.
Then put an appropriate amount of leek and pork filling in the middle of the dough, and pinch it into a dumpling shape.
8.
Wrap all the dumplings one by one and place them on a powdered silicone mat or dumpling curtain.
9.
Put enough water in the pot and add a little salt to prevent the dumplings from sticking to the pot. Place the dumplings after the fire is boiled. It is best to spread the dumplings into the pot one by one, and then use a spatula to gently push the dumplings. It won’t stick to the pot. Cover the lid and cook until the water boils. Open the lid and add a small bowl of water. After boiling again, add a small bowl of water. Repeat this step. Add water three times and the dumplings are ready. The cooked dumplings are swollen and float on the surface of the water, which means they are cooked. You can also press the skin of the dumplings with your fingers to make them soft.
10.
The cooked dumplings are immediately put into a bowl and ready to be eaten. I usually prepare a small bowl of glutinous sauce in advance, and the dumplings are served with glutinous sauce, which is very enjoyable.
11.
Isn't it tempting?
12.
Want to eat?
Tips:
1. It is best to finish the dumplings in time after they are cooked, otherwise they will stick together.
2. If you don't like the taste of mashed meat, you can chop it into cubes.
