1. Wash and chop the leeks, beat the meat stuffing with pepper water, add ginger, sesame oil, oil consumption, edible oil and salt to adjust and set aside
2. Xiangxue Flour
3. Take 400 flour
4. Add water and stir evenly
5. Knead into a dough, cover and relax for about 30 minutes
6. Knead into a smooth dough and divide it into small pieces
7. The small pieces are rubbed into long strips and pulled into small balls
8. Round and squash. Roll the skin
9. Don't worry about the dumpling wrapper, put in the filling
10. Pinch in the middle
11. Just squeeze the thumbs of the left and right hands.
12. Wrapped and ready to cook
13. Boil the pot under water, push and stir, the dumplings will not stick to the pot, wait for the pot to open
14. After the pot is boiled, stir it, pour in cold water, boil it repeatedly three times and it will be cooked
15. Out of the pot, it tastes better with vinegar and garlic
Tips:1. Don't mix the dumpling noodles too hard, a little softer is better.
2. When making dumplings, don't have too much filling, as it is easy to expose the filling, except for the high-level ones.
3. Don't cook too much when cooking dumplings, or they love to boil them
4. When stirring the dumplings, push it, don't pull it back.
