Leek Dumplings
1.
Wash and chop leek
2.
Stir-fry the chives under salt in a hot oil pan
3.
Stir-fried leeks are served with hot sauce and let cool
4.
Pork with a fat-to-lean ratio of 2:8, minced in a meat grinder, mix in appropriate amount of oil, light soy sauce, cornstarch, sugar, salt and oil to taste
5.
Mix the minced meat in one direction, then pour in the leek soup several times and stir in the same direction
6.
Until the meat completely absorbs the soup, stir the meat until it is strong
7.
Mix the minced meat and chives well
8.
Dumpling filling
9.
Take a piece of dumpling wrapper on a spoon and put a little water on the edge of the dumpling wrapper to make it more sticky
10.
Wrap the dumplings
11.
Prepare the dumplings and arrange them on the plate. If they are not good to eat, they should be stored in the freezer. Do not refrigerate them because they will stick together. Next time you eat it, freeze it and take it out and put it in boiling water to cook
12.
Bring a pot of water to a boil and add an appropriate amount of salt, add salt and cook so that the dumplings will not stick together
13.
Put the dumplings in boiling water and stir them with chopsticks to prevent sticking to the bottom
14.
After the water is boiled again, pour into a small bowl of cold water, and repeat the weight twice. The dumplings cooked with cold water are smooth and non-sticky, especially delicious.
15.
All float up and cook for another 3 minutes.
Tips:
When making the stuffing, add the leek juice and the meat to stir in one direction. The cooked dumplings are juicy and tender.
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