1. 300 grams of dumpling powder, 170 grams of water, the water temperature is about 25 ℃, do not add water all at once! To join in installments! You can add 2/3 of the water at a time to make the noodles into a slightly harder dough.
2. Then make a fist-like dipped in water, and pour the water (chuai) into the dough a little bit.
3. Finally, knead the dough into a slightly rough surface, and cover it with a damp cloth or cover to save about 10 minutes. Knead for another minute. Save another 10 minutes and knead for another minute (this noodle-saving process can be interspersed with the process of making dumplings). The skin of the dumplings made in this way is tight and not easy to break.
4. Freeze the pork belly for a while, cut into soy-sized pieces, and start to fry the meat. The fat pieces are first stir-fried to get the oil, and then the lean meat is fried. Add soy sauce and cooking wine in the middle, collect the juice, and let it cool. Don't put salt.
5. Choose white lotus for lotus vegetables. Because the white lotus has a crisp and tender taste, it is more delicious (red lotus has a hard taste) and can be rubbed into thick silk with a wiper, and then chopped into small mung bean-like particles with a knife. The leeks are also chopped into the end.
6. After saving and kneading twice, the surface of the dough becomes very smooth and delicate.
7. Put the cooked meat cubes, lotus vegetable cubes, and minced leeks into a basin, add ginger powder and five-spice powder, add a little oil to the wok (if the meat is fat, the oil will be less, otherwise it can be slightly more), and fry it until fragrant. Take out the peppercorns, heat the oil into the vegetable stuffing and mix well, then add 3g of salt.
8. The dumpling stuffing after mixing is full of aroma. For this pot of dumpling stuffing, I made a total of 28 big willow-leaf dumplings.
9. Oversized willow-leaf dumplings.
Tips:Do not add salt when frying the meat. It is easy to grasp the amount of salt when adding salt at a time.
