1. Select the dead leaves of the leeks, rinse twice and soak in water to remove the sand
2. The dumplings I make are full of fillings and thin. So there is less and no balance
3. After mixing, put it in a basin to wake up for a while, then chop the stuffing so that there are no bumps
4. The meat is the pork raised in the village, without any water
5. I chop it myself, and the place where the meat is sold also has a better stuffing machine. I personally think the chop is delicious
6. Leek pork put together
7. Add salt, thirteen incense, soy sauce, and stir clockwise
8. I put pure peanut oil, the peanuts are grown by myself, and the oil is squeezed from my own home. It’s more fragrant when I put it in the stuffing.
9. And good stuffing
10. Knead the dough into a long strip
11. Pinch into small doses
12. Chase
13. Just pinch with both hands
14. Not good looking
15. It looks bad and tastes good,
Tips:I salted the leeks for a while. Dumplings will float on the surface when the dumplings are opened. Add a small amount of water to the pot to boil. Repeat twice to get out
