Leek Pork Dumplings
1.
Pick and wash the leeks, control the moisture and set aside.
2.
Pour 1000g flour into a large basin
3.
Add about 600g of warm and cold water successively to form a dough. The water content of flour is different. 600g of water is only an approximate quantity, so you should look at it side by side and do not add it all at once.
4.
Knead into a suitable soft and hard dough, cover with plastic wrap, and wake up for 30 minutes
5.
Use the time to wake up the noodles to adjust the filling.
Wash the sea rice with 50g warm water. If the sea rice is very dry, you can add a little warm water to soak it. If it does not dry, there is no need to soak it. The leek dumplings with sea rice are especially flavorful.
6.
Cut 40g green onions into chopped green onions and add them to the pork filling.
7.
Dried leeks, cut into fines
8.
Add the pork filling
9.
Add 80g peanut oil and mix well.
The leek dumplings must first be added oil and mixed well to seal off the water. Add salt and other condiments until the dumplings are about to be made.
10.
Add the washed sea rice and mix well
11.
Add 60g light soy sauce
12.
18g salt and 8g MSG
13.
Finally, add 25g of sesame oil to enhance the flavor and mix well.
14.
Knead the awake dough and knead it well.
15.
Rubbing into long strips
16.
Cut into uniform size
17.
Flatten the dose
18.
Roll out the dumplings with thin skin around the middle and thick dumplings
19.
Put an appropriate amount of dumpling filling in the middle of the crust
20.
Folded in half
21.
Squeeze your hands tightly, and one dumpling is ready
22.
Placed on the cover pad
23.
Add water to the pot and boil until it boils, add the dumplings, and gently push them away with a strainer to prevent adhesion.
24.
Bring to a boil on high heat. This is the first time to "turn on". Add appropriate amount of cold water until it does not boil. Continue heating to boiling, this is the second time to "turn on" and add some cold water.
25.
When it boils again, this is the third "open". As shown in the picture, the dumplings have floated up and the "belly" is also swollen, indicating that the dumplings are already cooked, and you can turn off the heat at this time.
26.
Serve into the plate.
Tips:
1. Use warm and cold water to make the noodles (the noodles wake up faster), add them one by one;
2. Mix the leek stuffing with oil first, and then seasoning;
3. The dumpling skin should be rolled out to be thin on the sides and thick in the middle;
4. Don't cook for a long time, just 3 "open".
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