How to make spring chive and pork dumplings

Arranging your daily diet is actually a very important part of life, which we should not ignore. It is okay to eat out occasionally, but it is best not to do it too frequently. Cooking by yourself is the best. The method of making spring leek and fresh meat dumplings is very simple. Those who want to cook by themselves may wish to learn it.

1. Select and wash fresh spring chives, and place them in a ventilated and sunny place to dry. This removes excess moisture from the epidermis. Don't underestimate this little bit of water. If it runs into the stuffing, it will be enough to make you busy when wrapping it.

2. While waiting for the spring chives to dry, let's prepare the meat filling. Add appropriate amounts of local eggs, pepper, cooking wine and chopped fresh green onions, and beat in one direction.

3. Add appropriate amount of salt, light soy sauce, oyster sauce and dumpling flour into the meat filling and continue beating. If the meat filling feels too sticky, pour in a little green tea. Finally, let it sit and let the flavor absorb into the body.

4. Now chop the spring chives and pour in sesame oil so that they are evenly coated with oil. This is a great way to prevent spring chives from leaking out of water.

5. Mix the minced meat and spring chives together, and sprinkle salt to season. This is also the last trick to prevent spring chives from leaking water.

6. A total of 68 big dumplings, all made by one person! Thanks to my grandma for teaching me how to squeeze dumplings.

7. The skin is thin, the belly is big, the vegetables are fresh and the meat is tender, and none of them are broken.

8. I won’t tell you: I ate a whole plate of them by myself, 25 of them!

Eating out for convenience is not a long-term solution. It is necessary to learn some simple recipes. The recipe of spring chive and fresh meat dumplings is simple and worth a try.