1. Cut the chopped pork stuffing, add appropriate amount of sesame oil and soy sauce, stir evenly in the same direction, cover with plastic wrap and marinate for more than 2 hours; after washing the leeks, control the moisture
2. After the leeks are chopped, add 1 tablespoon of peanut oil and stir evenly so that each piece of leeks is coated with a layer of oil; wash the fungus with water and chop it for later use
3. Slowly add cold water to the flour, first stir it into a snowflake shape with chopsticks; then start to form a uniform dough, at this time the dough is relatively rough; cover with a damp cloth or plastic wrap and let it stand, the longer the better, at least 1 hour
4. During waking up, open the dough and knead 2 to 3 times. Each time you knead, the dough will be smoother and more gluten; the surface of the dough after waking up is very smooth and gluten.
5. Put the minced meat, chopped fungus and chopped leeks into a large bowl, follow the original direction of mixing the minced meat, and mix well; add the right amount of salt, the right amount of chicken essence and a little sugar, and stir evenly in the original mixing direction; the mixed dumplings The filling is very viscous, and can hold the ball up vigorously. If there is water in the filling, it will fail.
6. Flatten the awake dough; cut off a strip; knead into a long thin round strip
7. Apply evenly; press into small round cakes; roll into dumpling wrappers-qualified dumpling wrappers should be regular round, with thin sides and thick inside, with a small dot in the middle. It doesn’t matter if beginners can’t do it, it’s okay, just wrap it. The dumplings are highly skilled, even if they are rolled into a "provincial map", they can pack the stuffing in.
8. The water should be wide. After the water boils, put in the right amount of dumplings. Immediately push the dumplings along the edge of the pot with a spatula to prevent the bottom of the pot. Cover the pot; open the lid at the right time and push the dumplings again; after the dumplings float and boil, Click in the right amount of cold water, cover the pot, and wait for it to boil again. Repeatedly click in the cold water three times. This is the traditional "three points of water" method for cooking dumplings.
9. After the last time the water boils, open the lid and keep it boiling for 2 to 3 minutes; the dumplings are ready to be out of the pot
