1. Knead the dough with 600 grams of flour and 330 grams of water to form a smooth dough. Let it stand for more than half an hour.
2.
Wild amaranth has green leaves and long willow-like leaves. The planted leaves are greenish red, and some have round leaves. The taste is slightly different, but I prefer wild amaranths. The dumplings are especially delicious.
Remove the old leaves and stems of the amaranth and wash them. Add water to the boiling pot and blanch the amaranth for about 1 minute. Take out the cold water, squeeze the water out, and chop into minced pieces.
3. Finely chop green onions, finely chop coriander, and finely chop ginger. I like to add these fragrant ingredients when making dumplings, it will be more delicious.
4. Chop the meat into puree, add chopped green onion, ground ginger and ground coriander, mix well, add oyster sauce, light soy sauce, dark soy sauce, salt, five-spice powder, peanut oil and sesame oil, stir well and taste.
5. Then add the powdered amaranth and mix well. Wash the leeks, drain the water, and cut into the powder. Mix well. The dumpling filling is ready.
6. The proofed dough is softer. Divide the dough into suitable size, knead into long strips, and then cut into evenly-sized ingredients.
7. Press down and roll it out to form a dumpling skin with a thin edge and a thick middle.
8. Use your own technique to pack dumpling fillings. Last time I went back to my hometown and learned how to make dumplings with my sister-in-law. The made dumplings are chubby and cute.
9. Add enough water to the soup pot, add the dumplings and cook them. I usually add water in the middle of the process and just open the lid and cook until I see the dumplings float up and become plump, they are cooked. Dip it in vinegar and chili oil and start eating beautifully.
Tips:1. Add a few drops of oil and a little salt when the vegetables are blanched to maintain the green color of the vegetables, and do not cover the pot.
2. When mixing dumpling stuffing, mix the seasoning and meat first, and then add the vegetables, so that the taste will be more even. If the meat and vegetables are mixed, then add the seasoning, the vegetables will be easier to taste than the meat and will be uneven .
3. Mix the noodles first, and make the dumpling filling during the proofing time, so that the dough will be easier to roll out the dumpling skin after proofing.
4. When you cook dumplings, you see that the dumplings float up and become round and cooked. The time is about two minutes.
