Pork Leek and Lotus Root Dumplings
1.
Pour the flour into a deeper container, add an appropriate amount of water, use chopsticks to mix the flour into a flocculent shape, and then knead it into a relatively dry dough by hand. The dough for making dumplings should be a little harder and let it stand for about ten minutes.
2.
Knead the proofed dough again until it is smooth and knead into long strips, cut into small pieces with a spatula, sprinkle a large amount of dry powder, and use a rolling pin to roll the dough into a round dough with a thick middle and a thin edge.
3.
Cut the pork into small pieces, put it in a food processor, add a little salt, and beat it into a fine mash.
4.
Wash the leeks, drain them and cut them into short sections, pour a little oil, and mix well with chopsticks so that the cuts of the leeks are completely covered by grease to prevent the precipitation of water. In this way, the leek stuffing will not leak out. The leek only needs to be added a little, mainly to increase the fragrance. My son likes it very much. If you don't like it, you can omit it.
5.
After the lotus root is peeled, it is minced. It is not recommended to use a knife to chop it. The minced lotus root is more rich in juice and can be better integrated with the meat.
6.
Pour the minced lotus root and leeks into the puree.
7.
Add salt and use chopsticks to stir quickly and safely along one side, so that all the ingredients are fully integrated, and the meat filling becomes fine and sticky.
8.
Take a piece of dumpling wrapper and add a spoonful of meat filling.
9.
After squeezing the top of the dumpling tightly, pinch both sides of the dumpling with both hands. Because the right hand needs to take a picture, please fill in the position of the right hand. This method of making dumplings is particularly simple and convenient. You can make a big pot in ten minutes.
10.
All the dumplings are wrapped, boil a pot of water, put a little salt and oil in the water to prevent adhesion, pour the dumplings into the pot after the water is boiling, pour in cold water after boiling the pot again, repeat three times, the dumplings are cooked through.
The cooked dumplings are ready to be eaten directly. Our Hunan population likes to eat dumplings with soup, so let's make a simple soup: put the green onion, ginger, minced garlic and oily chili in a bowl. Add a spoonful of light soy sauce. Boil two spoons of oil and pour it into the sauce to stir up the aroma. After the dumplings are cooked, scoop into two spoons of water to make the dumplings and mix thoroughly to make the soup. Put the cooked dumplings into the soup and serve.
Tips:
Eating dumplings in winter is refreshing and appetizing. The pork mash absorbs the lotus root soup, and the taste is extraordinarily smooth and smooth. This combination is absolutely delicious. Friends who like to eat dumplings must try it. The ratio of lotus root and mashed meat is 1; 2 Right and left are most suitable.