1. The best choice for pork is three-point fat and seven-point lean, chopped into a slightly sticky meat filling. Add some salt to the meat filling according to personal taste.
2. Then pour in the right amount of soy sauce.
3. Add some MSG or chicken essence.
4. Pour in some cooking wine to remove the fishy smell.
5. Pour some sesame oil to increase the fragrance.
6. Chop the garlic into small pieces and add it to the meat filling.
7. Put the pepper and aniseed in an oil-free and water-free pot, and slowly bake on low heat until the color changes, while shaking the bottom of the pot constantly.
8. Use a rolling pin to crush the dried pepper and aniseed into comminuted granules, pass through a sieve to filter out the residue.
9. Pour more oil in the oil pan, which is three times as much as usual for stir-frying, burn 90% of the heat, and pour it into the meat. If you like to eat lighter ones, you can put in less oil.
10. Use chopsticks to stir all the seasonings in the meat filling evenly, stirring vigorously in one direction until the meat filling becomes viscous and becomes sticky.
11. Finally, add the chopped leeks and mix well.
12. The purple sweet potato is steamed in the pot and pressed into a puree with the back of a spoon, without sieving.
13. Add the mashed purple potato to the flour, add a little bit of water to form a dough. Because we need to use a noodle press, the noodles should be made harder. Add a little salt to the flour. The noodles made in this way are chewy. You can also add another egg.
14. Mix the noodles and purple potato mash well. The color of the dough is very uneven at this time, don't worry, it will be even after using the dough press several times.
15. First divide the dough into several small pieces, then squeeze it, and press it once with the first gear.
16. Fold the pressed surface to the left and right, both in the middle.
17. Then pass it vertically through the noodle machine again.
18. Repeatedly pressing this way several times, the dough sheet will become very smooth, and the color will be even.
19. Then use the third gear two more times.
20. Finally, I used the fifth gear again.
21. Use a round mold to press out a round shape on the dough and use it as a dumpling wrapper.
22. Put stuffing in the middle of the dumpling wrapper. Don't put too much stuffing, or it will leak out if you don't cover it.
23. Close up and down, pinch a small fold from the right side of the skin, pinch it to the left, and then pinch it to the right in the same place.
24. Pinch it all the way to the left, and pinch it tightly every time it is pinched to prevent the filling from leaking.
25. At the end, pinch the dough tightly and squeeze it to form a small tail.
26. Wrapped into other shapes will also work.
27. After the water boils, add the dumplings and cook for about five minutes until the dumplings float.
28. Next, let's adjust the sauce of a glutinous dumpling. Put a little garlic in a bowl and add a spoonful of chili oil.
29. Pour in some light soy sauce.
30. Add more oyster sauce. If the seasoning is salty, add a little less water and mix thoroughly.
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