1. Put wheat core dumpling flour into the basin
2. Add a little salt, appropriate amount of water, and form a smooth dough. Cover with plastic wrap. For about 30 minutes, the noodles will be more moisturized.
3. When making the noodles, let’s deal with the fillings: put the pork filling in a pot, add some oyster sauce, soy sauce, and salt, and add two spoons of onion and ginger oil that have been fried in advance.
4. Add appropriate amount of water, stir vigorously in one direction, and marinate for 15 minutes
5. Wash parsley and drain the water
6. Chopped
7. Stir the chopped parsley with the marinated meat directly to form a parsley pork filling
8. Take out the good dough and knead it into thin strips
9. Cut into small pieces of the same size, and roll out into round skins with thin edges and slightly thicker middles
10. Make dumplings according to your own method or wrap or knead
11. After the water has boiled, put in an appropriate amount of dumplings, and use a spoon to push along the side of the pot to make the water turn to prevent adhesion between the dumplings
12. After the water is boiled, point cold water and repeat twice until the dumplings bulge, the gas inside is successful, and the filling is cooked
13. Take it out, put it on the plate, and eat it without adding vinegar or chili oil. It’s the original flavor of this delicate fragrance.
Tips:Knead the dough in advance and use it for a while to make it more moisturized;
Add a little salt to the noodles and knead, and the cooked dumpling skin will be more chewy and not broken;
Parsley does not need to be salted, it is directly put into the meat filling, which can retain the vegetable juice inside, so do not put too much water into the pork filling, in case the parsley is put in, the juice is too much and leaks.
