Leek Dumplings
by Ling Boxian
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare all kinds of ingredients.
2. Grate cold potatoes.
3. After shredded cold potatoes, chop them and squeeze out the water slightly with your hands to drain.
4. Remove the old hard parts of the leek moss, wash and cut into small pieces, cut the pork belly into fine pieces, and remove the intestinal mud and cut the shrimp into pieces. Add a small amount of monosodium glutamate, salt, sesame oil, and white pepper after the various ingredients are processed.
5. Mix the fillings evenly.
6. Start making dumplings.
7. Dip the edge of the dumpling wrapper with water and fold it in half, and hold it tightly with both hands.
8. Make dumplings.
9. Put light oil on the pan, place the dumplings neatly on medium heat and fry the bottom crispy. Cover the lid and push the pan down to prevent sticking to the bottom.
10. The bottom of the dumplings is golden brown. Open the lid and pour a small amount of boiling water (about 1/3 cup).
11. Cover and simmer, while pushing the pot to prevent it from sticking.
12. When the excess water evaporates, it can be out of the pot.
Tips:The ratio of leek moss to cold potato is 6:4. If the cold potato is dropped too much, the fragrance of the leek will be lost.
