1. Put the pork filling in a large bowl, put a little cooking wine, dark soy sauce and salt, stir well, and marinate for 20 minutes.
2. Wash the leek and cut off the flowers in the front section. Wash scallions, peel and mince ginger, soak dried shiitake mushrooms.
3. Cut the leek into small pieces, chop the green onion, mince the ginger, and dice the dried mushrooms.
4. The chopped ingredients are put into the food processor and crushed.
5. Put the stirred ingredients into the meat, add salt, five-spice powder, and oyster sauce.
6. Pour a little more olive oil into the pot and fry the peppercorns until fragrant.
7. Pour fragrant fried pepper oil on top of the filling, pick out the peppercorns.
8. Stir evenly and the filling is ready.
9. Put flour in the basin and add a little salt.
10. Add water little by little to make a softer dough and let it stand for 20 minutes.
11. Spread a layer of flour on the chopping board, knead the dough into long strips, cut into small pieces of uniform size, and press flat.
12. Roll the small round cakes into small round pieces and add the fillings.
13. Close up and wrap.
14. Hold the two ends of the dumpling with the tiger's mouth of two hands, squeeze it in the middle, and then do everything.
15. Make water in the pot.
16. After the pot is opened, put the dumplings. Remember to stretch the bottom of the dumpling, otherwise it will stick to the pan.
17. After the water boiled, the dumplings floated up, add a little cold water to continue cooking. Repeat three times in total.
18. Scoop out the cooked dumplings.
19. Dip some vinegar and chili oil and start eating~
Tips:The soaked dried shiitake mushrooms have a richer fragrance.
