Sea Intestine and Pork Dumplings
1.
1 Take an appropriate amount of flour and put it in a container while adding water while mixing until there is no dry flour, then wake up with the rough surface dough for 20 minutes and knead it to make the surface smooth, and wake up for another 10 minutes so that the dumplings will not break.
2.
Sea intestines cut off the burrs at both ends to remove internal organs and blood.
3.
Rinse repeatedly with water to control the moisture and cut into small pieces for later use.
4.
Pork fat three thin seven chopped into a mashed meat, put into the container, add an appropriate amount of peanut oil, sesame oil, oyster sauce, cooking wine, soy sauce, salt, use chopsticks in one direction to drive in an appropriate amount of water, stir evenly and marinate for a taste .
5.
The leeks are selected to remove the old leaves, rinse off the mud, and soak in clean water for 30 minutes to remove pesticide residues. After the soaked leeks are dried, cut into chopped leeks for use.
6.
Put the sliced sea intestines and chopped leeks into the marinated meat container and use chopsticks to mix them in one direction again.
7.
Take a small piece of awake dough and knead it into a strip, pull it into a dough of uniform size, round it, and roll it out into a dumpling skin with a thicker middle and thin edges.
8.
Put plenty of stuffing in the middle of the dumpling wrapper.
9.
Fold it in half and squeeze it into a dumpling.
10.
Add water to the pot and boil and add the dumplings. Use the back of the spoon to gently push them away to prevent sticking.
11.
After boiling, boil it with cold water twice.
12.
Dumpling belly up and bulge to turn off the heat.
13.
Pick up the dumplings to control the moisture and put them on a plate, and start enjoying the delicious and juicy delicacies!
