Leek Pork Dumplings

Name: Leek Pork Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Local pork; A handful Chives; Some Wudeli 920 wheat flour; 1g salt; A teaspoon Corn oil; 10g sesame oil; a little Grated ginger; a little Cooking Wine; Some Oyster sauce; Some Five spice powder; Some Fresh soy sauce

by Flying fish fairy tale

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Recently, I eat more noodles. The reason is that my husband is a northerner and he has a soft spot for noodles, even my daughter. Yesterday, I ran into a pork seller on the way to sign up for my daughter. The boss vowed to say that it was local pork, which is different from the ones sold in the market, so I can guarantee that you will eat it well. So I bought some for a taste, and today I went to the vegetable market and bought a handful of leeks. Let’s make a dumpling on rainy days.
As soon as they came out of the pot, the two greedy cats drooled aside, watching the delicious food from the family, not to mention how happy they were! "

Leek Pork Dumplings

1. Take a basin, add appropriate amount of flour and salt, slowly add warm water, and use chopsticks to stir into a flocculent shape.

2. Add a little corn oil and knead into a moderately firm dough, and let it stand for half an hour.

3. Next, you can prepare the filling. First, wash the leeks and cut them into small cubes.

4. Take another large bowl and add the ground pork chopped in advance.

5. Mix the leeks and minced meat, add appropriate amount of sesame oil.

6. Then add salt, cooking wine, minced ginger, fresh soy sauce, five-spice powder and oyster sauce, and mix well

7. Roll the proofed dough into long strips.

8. Cut into similar size noodles.

9. Squeeze the potion with the power of your palm.

10. Roll into a thick crust in the middle and thin on both sides.

11. Take a wrapper and wrap it in the filling.

12. Fold it in half and pinch the side folded in half firmly.

13. Pinch out the dumpling lace from left to right.

14. Wrap all the dumplings in turn.

15. Boil the water in the pot and add a little salt, then add dumplings. Use a spoon to push the dumplings in the pot to rotate, and pick them up at 3:30.

16. Remove and serve on a plate, and serve with dipping sauce.

Tips:
1. The dumpling wrapper should be mixed with warm water, so that the dough wrapper is strong and not easy to break.
2. Add some salt when cooking dumplings, so that the skins of the dumplings are not easy to break or stick.
3. The best way to cook dumplings is to open the pot. After the water is boiled, put the dumplings. After the first time, add cold water and boil. Repeat this process three times. The skin of the dumplings can maintain its strength and not break easily.
4. Put some sesame oil when stirring the meat filling, the filling will be juicy and tender.