1. Green onions are better to buy small onions, which are more fragrant. For pork, buy fat and lean forelegs. After buying it, rinse the chives, and use a food processor to beat the pork into stuffing.
2. Add cooking wine, cornstarch, light soy sauce, salt, egg white, sesame oil, and white pepper to the pork, then stir well and let stand for 10 minutes. If the amount of salt is not well grasped, you can add a little bit at a time until the salty taste of the meat is moderate. If there is no saltiness, the dumplings that will be steamed later will definitely not be delicious.
3. Chop the chives into minced pieces, add them to the minced meat and stir well. You can taste enough salt again. If it is not enough, add some salt and light soy sauce. Don't put too much light soy sauce, or it doesn't look good.
4. Take out dumpling wrappers
5. Tile in hand
6. Dip your fingers in water around the dumpling wrappers
7. Novices don’t put too much meat at one time, but rather make a few more dumplings instead of getting close at the time.
8. Put the wet parts together
9. Fold it
10. Fold it again and don't leak the filling.
11. Do the same on the other side. Then use your fingers to squeeze the whole dumpling to prevent the meat from running out.
12. It looks pretty good.
13. Place a large amount of water in a steamer, spread a steamer cloth, boil the water, add the dumplings, and steam for 15 minutes.
14. Prepare a big cat fan, if you don't have a cat fan, prepare a book just like me.
15. Hold the pot cover in the left hand, and fan the pu fan (book) in the right hand for a minute, then fan away the heat. It will make the dumplings shiny, very beautiful.
16. It's ready to eat. Add chili oil or balsamic vinegar soy sauce according to personal taste.
Tips:It's really hard to eat without salt, so you must add more salt. If you like to eat vegetables, you can smash the vegetables and put them in for more nutritious. I put a little carrot.
