1. Add salt, cooking wine, thirteen incense, soy sauce and oil to the meat filling, mix well and marinate for half an hour
2. Choose to wash the leeks to control the moisture
3. Chop into minced pieces and pour into the meat
4. Mix the minced meat with the leeks and mix well
5. Add appropriate amount of water to flour to form a smooth dough, cover with plastic wrap and wake up for half an hour
6. Take out the dough and knead it well, cut into small doses, and roll it into a thin crust
7. Take one bag and fill it, squeeze the middle, and then squeeze the two sides separately, one dumpling is ready
8. Wrap the rest one by one and place them on the pan pat sprinkled with dry powder
9. Put half a pot of water in the pot, add the dumplings after the water is boiled, and gently flip the dumplings along the sides and bottom of the pot with a spatula to prevent sticking to the pot and sticking to each other
10. After the water is boiled, the dumplings float up. At this time, add some cold water and boil. Repeat this three times until the dumplings are cooked.
11. Use a slotted spoon to remove the dumplings, dip them in vinegar and start eating!
Tips:It is best to marinate the meat in advance to taste, and turn the dumplings into the pot in time to prevent adhesion
