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
10. Open the skin, dry thin, roll up and cut into dry thin
11. Steam when wrapped
12. Steamed on high heat for eight minutes to complete
13. Add peanuts and deep fry on three sides
14. Delicious pan-fried leek dumplings and you're done
Tips:Pork glue can be bought in the market, but it will taste good, but I will teach you how to make pork glue in the next issue.
