1. Warm water live noodles, because the steamed dumplings make the noodles softer, so don't add water at once, just add an appropriate amount depending on the hardness of the noodles. Wake up in the fresh-keeping bag for a while in advance.
2. Wash the wogua.
3. Pick and wash the leeks.
4. Mince the leeks.
5. Wogua is shredded, and shredded by a bad knife.
6. This is very important. It is to marinate the shredded melon with salt, and then squeeze the juice. Or it will have a bitter taste.
7. I added a little pork stuffing, just plain stuffing that doesn’t like meat, it’s very delicious. If you add minced meat, stir fry first, so that the noodles may not be cooked and the meat will be affected. Mince the ginger and add the seasonings to the filling. There is no need to add salt. The salt is already delicious when the juice is killed. Stir in one direction, and you can wake up for half an hour if you have time.
8. It’s time to make dumplings. You can make more fillings. Don't make the steamed dumplings too thick.
9. After the high heat is boiled, turn to medium heat for about 10 minutes, turn off the heat and simmer for 2 minutes, then start the pot.
Tips:If the stuffing is mixed with soybean oil, it must be deep-fried. If there is no meat, chicken fat is the most fragrant, or lard can be used.
