Scallion Dumplings
by Shui Qingqing
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Chives, pork, oil residue.
2. Finely chop chives, finely chop oil residue, and chop meat into puree.
3. Add salt, light soy sauce, sesame oil and mix well.
4. Knead the dough with flour and water to wake up for one hour.
5. Knead again, knead into strips, and divide into small doses.
6. Rolled into a skin,
7. Put the mixed meat with oil residue.
8. Into a dumpling shape,
9. Wrapped dumplings.
10. Put it in a pot on the ground and steam it over water,
11. Steamed.
12. Steamed dumplings.
13. Prepare Kagawa-flavored sauce,
14. Add fish fragrant Sichuan sauce to increase the spiciness.
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