1. Remove the rotten leaves and yellow leaves of leeks, wash them, and dry them in water.
2. Peel the pork and remove the fascia. The fat to thin ratio is about 3:7.
3. Chop the pork.
4. Finely chop the leeks and put the pork in a large bowl.
5. Add appropriate amount of salt, a little five-spice powder and chicken essence, 2 tablespoons of sesame oil, 1 tablespoon of light soy sauce.
6. Stir the filling in one direction. If it is very dry, you can add a little water. Note that the water should be added a little bit, don't add too much at once, stir the stuffing in one direction, don't go around. After the filling is mixed, you can refrigerate for a period of time before wrapping, which is better.
7. When preparing dumplings, things are ready. Use a bowl to fill half a bowl of water.
8. Take a dumpling wrapper and put in the right amount of filling, not too much filling, otherwise it will be difficult to pack. Dip your finger in some water and apply a circle around the edge of the dumpling wrapper.
9. First glue the dumpling wrappers together.
10. Then glue the two ends to the middle to form 4 corners.
11. Spread a little water on the two outer corners, and then glue them in the middle. Such a dumpling is finished, this is the easiest way to make dumplings, and the dumplings can sit down without sticking.
12. Wrap all the dumpling wrappers one by one.
Tips:1. The size of the dumpling wrappers varies from place to place, and the amount of meat and leeks is just a guide. My dumpling wrapper is just one catty full.
2. Because the ready-made dumpling skin is relatively dry, it needs to be glued with water.
3. Don't stir the dumpling stuffing randomly. It must be in one direction, clockwise or counterclockwise, until it becomes sticky and glues up.
4. If the filling is too dry, it will be a bit firewood, and it will not be good to pack when it is wet. Therefore, the amount of water in the dumpling filling should be controlled properly.
