Leek Dumplings
1.
Chop pork into meat filling, add green onion and ginger, mix well, add cooking wine, salt, edible oil, pepper, sesame oil, chicken essence to taste, add an egg and mix well
2.
Wash the leeks, drain the water, and chop finely
3.
Mix the chopped leeks with cooking oil first, so that the processed stuffing will not come out of soup
4.
Stir the meat and chives evenly and adjust the flavor
5.
Prepare a bowl of water, you can start to pack
6.
Spread a circle of water around the skin of the dumplings to make it stickier. If you roll it yourself, you don’t need it
7.
Put in the right amount of stuffing, based on the principle of not showing
8.
Pinch the edges to make dumplings
9.
Sprinkle flour on the bottom of a flat plate and put the dumplings in it
10.
Boil dumplings in a pot of boiling water
11.
Boil the pot under the water, shake the pot slightly, don’t let the dumplings stick to the bottom, then cook on medium-high heat, stir cold water once after boiling, cover and continue to cook, and then stir cold water again, repeat three times in total, turn off the heat after the last time the pot is turned on , Simmer for 2 minutes, open the lid and serve the dumplings
12.
You can eat it with a small plate
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