1. Peel and chop pork belly into minced meat, mince ginger, mince green onions, add light soy sauce, pepper, and 2 teaspoons of salt
2. Stir the meat stuffing clockwise, add water to a small bowl of water 3 times, mix until the water is fully absorbed by the meat stuffing; beat in an egg, continue to stir clockwise
3. Finely chop the leeks, add salad oil and mix well, then add 3 teaspoons of salt, add the minced meat, mix well with the leeks, it is best to taste the saltiness, add some salt when it is weak
4. Spread a little water around the dumpling wrapper and wrap it in the dumpling filling
5. When making dumplings, first squeeze the middle, and then squeeze the two sides respectively
6. This way the dumplings are wrapped and ready to be boiled in the pot. Put water in the pot and boil on high heat, then add the dumplings and cook for 10 minutes.
Tips:1. Pork belly dumplings are the best. I like to chop them by myself. The ones I chop are more fragrant;
2. The leeks need to be dried, I wash them in the morning and put them on the balcony to dry, and pack them in the evening;
3. It is best to put the salt in batches, add it again if it is weak, it will be difficult to handle if it is salty;
4. The water is boiled first, and after the dumplings are placed, use a spoon to push forward from the bottom of the pot until the dumplings float;
5. After the water boils, pour in a small bowl of cold water and boil until it boils again. Repeat this for 3 times, and the dumplings can be cooked.
