1. I usually choose pork belly to make dumplings. The pork belly is fat but not greasy. The taste is not too woody and the leeks are cleaned.
2. The pork is peeled and cut into small pieces with a knife and chopped into minced meat.
3. Cut leek into small pieces
4. Put the minced meat and leeks in a bowl, then beat an egg, add salt, light soy sauce, cooking wine, sweet potato powder, chicken essence, and 1 tablespoon of vinegar and mix well in one direction. The vinegar can remove the fishy smell and increase the freshness of the meat.
5. Marinate the mixed meat for 10 minutes to taste, prepare the dumpling wrappers in advance.
6. Put the meat filling in the middle of the dumpling wrapper, fold the dumpling in half to wrap the meat filling, and pinch the dumpling wrapper tightly with both hands.
7. The wrapped leek dumplings are placed neatly in the steamer.
8. Boil water in a pot, steam over water for 15 minutes, and simmer for a few minutes!
