Name: Pan-fried Leek Dumplings
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Bottom flour; 500g Pork glue; 1000g Chives; 500g Sha Ge; 5g Pork suet; 50g Corn flour; 15g salt; 15g Chicken Bouillon Powder; 15g White sugar; 10g pepper; 20g Peanut oil; About 200ml water

Pan-fried Leek Dumplings

1. Flour 500 + salt 5 mix well

2. Add lard 5+ water about 200 and mix well

3. To particle-free state

4. Cover the noodles with wet wipes for 20 minutes and mix again. Repeat the operation twice and three times for better results. The last time is sealed with plastic wrap or a plastic bag and put in the refrigerator for later use.

5. It’s better to use horseshoes to make fillings in the spare time. I’m poor, so I use sago instead.

6. Sha Ge wrapped in a towel and wringed out the water

7. Leeks, drained, watered, and chopped

8. Sha Ge Leek + Cornstarch 50 Salt 10 Chicken Essence 15 White Sand 15 Pepper 10 Peanut Oil 20 Mix well

9. Then add pork glue 500 and press it repeatedly, remember not to stir the mixed stuffing, cover it with plastic wrap and put it in the refrigerator for later use