Pork Leek Dumplings
1.
Pork foreleg, pork belly or plum is the best for making dumplings. I didn’t get it late today. I can only use foreleg meat.
2.
Wash the leeks and control the moisture. Be sure to control the moisture, otherwise a lot of water will come out after making dumplings, which is not easy to pack.
3.
Wash the red amaranth and blanch it with boiling water. The red color will come out. Use red water to boil the noodles.
4.
Prepare 150 grams of flour
5.
For live noodles, use warm water to make the noodles as soft as possible. The soft noodles are easy to wrap and the dumplings are delicious.
6.
After the noodles are alive, wake up for 15 minutes, knead again, and wake up for another 10 minutes
7.
Start to chop the meat while the noodles are awake. You can also ask the merchant to help you chop it. For the sake of hygiene, I chop it by myself. I cut thin slices and then chop. The chops will be delicate and save time.
8.
Chopped minced meat, add 2 grams of Shisanxiang, 3 grams of salt, 5 grams of light soy sauce, 10 grams of edible oil, and marinate for 10 minutes
9.
Stir the marinated meat with chopped leeks, then add 2 grams of salt
10.
Mix the dumpling stuffing and set aside
11.
Prepare the right amount of flour and rolling pin
12.
Divide the dough into 8 gram pieces and roll them into dumpling wrappers with a thick middle and thin edges
13.
Make dumplings
14.
Made dumplings
15.
To make the dumplings, add a little salt after the water is boiled, and then add the dumplings, so that the dumplings will not be boiled. Bring to a boil on high fire, put a small bowl of cold water, and then boil the cold water for a total of 3 times. It can be cooked in minutes.
16.
Cooked dumplings
17.
Dipping sauce: aged vinegar, light soy sauce, garlic, sesame oil, chili
