Sea Twine Dumplings
1.
Put an appropriate amount of flour into the container while adding water and stir until there is no dry flour, then mix it with the rough dough to wake up for 20 minutes, then knead again to make the surface of the dough smooth and continue to wake up for 20 minutes.
2.
Wash the sea hemp thread and squeeze out the water and chop it. The pork is cleaned and cut into diced meat for later use. The sea rice is put in a bowl and rinsed with water and drained. Put an appropriate amount of peanut oil, salt, cooking wine, oyster sauce, and sesame oil into a container.
3.
Stir well and marinate for flavor.
4.
The Chinese cabbage leaves are cleaned, drained, and cut into large pieces. Place them in a food processor and add a little salt to twist them into cabbage pieces. The leeks are selected to remove the old leaves and repeatedly rinse the sediment to control the dry water and cut them into minced leeks.
5.
Then squeeze out the water from the chopped cabbage and put the chopped chives into the container and stir evenly.
6.
Spread dry flour on the chopping board to take a piece of dough, knead it into a strip into a dough of uniform size, knead it round and flatten it into a dumpling wrapper, and put a sufficient amount of filling in the dumpling wrapper.
7.
Fold it in half and squeeze it into dumplings.
8.
Add water to the pot and boil, add the dumplings and gently push them to prevent sticking.
9.
After boiling, put cold water on the lid and boil again (repeat this step once).
10.
Cook until the dumpling belly is up and bulging to turn off the heat.
11.
Pick up the dumplings to control the moisture and put them on the plate, and start to enjoy the deliciousness on the tip of your tongue!
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