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Leek and Pork Dumplings (two Filling Methods)
by A小可_SyjRYH
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. The pork is wringed on the street, and the dumpling skins are also bought ready-made
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2. I left a sausage at home and added it. Prepare the ingredients, add light soy sauce, sesame oil and everything in. The amount is according to personal taste. Although it is not cooked, the dumpling filling is particularly fragrant.
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3. Okay, let's get into the topic. No.1 Put more stuffing and delicious
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4. No.2 Pinch in the middle
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5. No.3 Pinch both ends equally
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6. No 4 pinch the two ends and push it toward the middle, and then pinch it together to form a nice fold, but you have to pinch it tightly, or the filling will come out after a while
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7. It’s like this after you squeeze it, it’s fat, it looks good
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8. It's all like this
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9. Next, learn the new package method, which is easier. The first step is to pinch it up in the middle
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10. Starting from the second step, use two fingers to pinch folds from the middle to the sides, like this. . . Still have to squeeze hard. This wrapping method is more suitable for boiling, the previous one is suitable for steaming. This stuffing is bigger than the previous one
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11. So tempting
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12. Get off the pot
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13. Loading
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14. Top view
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15. Close-up shot 😁
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Tips:The reason for shooting at night, the color of the dumplings does not look very normal😋, the biggest advantage of the dumplings I made is that the fillings are big. Of course, the dumplings are not for eating the skins, the fillings are big and delicious💫💫💫💫
