Meat Dumplings with Leek

Name: Meat Dumplings with Leek
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Flour; 800g Pork belly; 2 pcs egg; 500g Leek moss; 5g salt; 3g Thirteen incense; 3g pepper powder; 1 tablespoon Soy sauce; 1 tablespoon Fuel consumption; 2s Shallots; 1 tablespoon Sweet noodle sauce; 3g Sugar; Some hot oil

by Xiao Bao E Niang 131425

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

After Xiao Baobao went to school, when there was nothing to do at home, she quietly wrapped many dumplings. My favorite method is to do it, or not to make it, just make more of it at once. After the meal of the day is finished, it will be more. It looks like more than one hundred, and then it is frozen in the refrigerator and divided into several small bags with fresh-keeping bags. In this way, it is very convenient to make breakfast every few days and change the taste for the baby to cook dumplings.
Baby’s school season is September and October, which is Futian. The taste of leeks is slightly old, and the leeks are the tender stems of leeks. It is the time when they are fresh and delicious. The seasonality is very short. I missed it, but you have to wait for the year. Oh, I think it's super delicious, and I won't be able to buy it again in season. . . Leek, let's eat you next year, hehe. . .

Meat Dumplings with Leek

1. Put two grams of salt and one egg in the flour

2. Slowly add water, use chopsticks to make a smooth dough, let it rest for 20 minutes, knead it, and let it rest for a while

3. Use a knife to chop the fat and lean pork belly separately, or use a meat grinder to mince, chop the fragrant by yourself, add an egg and mix well

4. Add sugar, thirteen incense, pepper powder, sweet noodle sauce, oil, scallions, and pour in 70% to 80% hot oil to stimulate the fragrance

5. Stir until vigorous

6. After washing the leek moss to control the moisture, cut into small pieces

7. Cut a piece of the awake dough and knead it into a strip

8. Cut into the same size agent, squash it, and roll it into thick dumpling skins in the middle and thin all around (cover the parts that are not in use temporarily with a fresh-keeping bag to prevent air-drying)

9. At this time, add salt to the filling and mix well to taste

10. Stir evenly, you can insert a chopstick and take it out to taste the salty sweetness

11. Take a piece of dumpling wrapper and wrap it with an appropriate amount of leek stuffing

12. Pack all in turn

13. Put water in a pot and bring to a boil, add dumplings, boil three times and float until cooked

14. Enjoy with dipping sauce

15. The leek stuffing is so fresh

Tips:
1. Adding salt and eggs to the flour will make the dough stronger and smoother
2. Pork belly can also be used instead of tenderloin, whichever you like
3. When preparing the filling, pour in 70% to 80% hot oil to stimulate the flavor of the seasoning and make the filling more fragrant
4. After the leeks are put into the meat, stir again when wrapping, so as not to stir too early to make the water drain out of nutrients
5. When making dumplings, cover the extra dumpling skin with a fresh-keeping bag to prevent it from drying out