Scallion Pork Dumplings
1.
Main ingredients: 500 grams of fresh pork, 500 grams of flour, two green onions. Accessories: cooked rapeseed oil, salt, 2 grams of pepper powder, 250 grams of noodles, 20 grams of light soy sauce, 10 grams of oyster sauce, 2 grams of chicken essence, ginger 20 grams
2.
Add flour and water to make a smooth dough, cover and let up for 30 minutes
3.
Wash the green onion and cut into sections, peel and slice the ginger, and cut the pork into small pieces
4.
Add the pork, green onions, and ginger directly to a meat grinder to grind them into scallions and minced meat. You can also chop it yourself, but it is better to chop the pork with the scallions and ginger. It is very tasty. Generally, the ratio of green onions to pork is 3; The taste is enough
5.
Pour out the mashed meat, add five-spice powder, light soy sauce, oyster sauce, chicken essence, salt and mix well
6.
Add a tablespoon of cooked rapeseed oil and stir evenly. Remember to stir in one direction throughout the process. It doesn't matter if you are left-handed or right-handed. All beating in one direction. The stirring time is directly proportional to the taste. You have to be lazy, don't blame the dumpling filling for you. The taste is bad, I cried to show you [filling out of water]
7.
Marinate it for a while, so that it tastes good, because the fresh green onions have more moisture, the mashed meat does not need to be beaten.
8.
Knead the awake dough again, knead it into long strips, divide it into small doses and squash it
9.
Roll out into small dumpling skins with a thick middle and thin sides
10.
Add meat filling, you can’t add too much, just 8 minutes full, so it’s a good bun, the filling is so delicious, and it’s not easy to crack the skin.
11.
Into dumpling shape
12.
Add cold water to the soup pot and bring it to a boil. Add a little salt (so that the skin of the dumplings is not easy to be broken). Put the dumplings down, then use a slotted spoon to gently stir along the edge of the pot to prevent sticking to the bottom. Add half a bowl of water to it
13.
Then cover the pot and boil, repeat this two or three times, until the belly of the dumplings is round and shiny, you can get them out.
Tips:
1. Since fresh green onions have more water content, they will be fused with pork so that there is no need to fetch water, and the filling is fresh and juicy.
2. Do not have too much lean pork, preferably 3; 7 or; 4; 6 is better, so the taste is very fragrant
