Three Fresh Dumplings
1.
Choose a slightly larger pot and put the minced meat [easy to stir]
2.
Wash the leeks to control the moisture, and cut them for later use
3.
Add 2 g ginger powder and 1 g white pepper to the minced meat, mix well
4.
Put Kaiyang into the water and boil, soak for about 15 minutes
5.
Stir the juice into the minced meat [and add the broth] and mix thoroughly
6.
Minced cuttlefish and ginger [preferably minced ginger]
7.
Stir in the minced meat, add salt to mix well, cover and put in the refrigerator for 20 minutes [lock in water]
8.
Mix the flour with 2g of salt and water
9.
Cover with plastic wrap and wake up for about 30 minutes
10.
At this time, take out the minced meat [the soup has been absorbed by the minced meat]
11.
Add sesame oil and mix thoroughly
12.
Then pour the cut leeks [the taste is heavier, the leeks are easy to get water if you put too much salt, it is recommended to cut the leeks with oil and mix it to lock the water]
13.
Mix thoroughly and make a package as soon as possible
14.
Take out the awake noodles, divide them into tablets, and roll them into a leather bag
15.
Boiled dumplings should be cooked in time until [the soup is more watery and easy to stick to the bottom]
Tips:
Just boil the water when cooking
