How to make carrot, water chestnut and lean meat dumplings

Carrot, water chestnut and lean meat dumplings is a very common dish, but it can be eaten in many different ways, and the various cooking methods can bring different stimulations to the vision and taste buds. It looks very delicious. If you like it with a light flavor, it is also very delicious without adding chili. If you like it with a strong flavor, you can add more chili. I hope it tastes delicious.

1. Chop the front leg meat into a paste or ask the seller to help you mince it in the supermarket.

2. Cut carrots and water chestnuts into thin strips, and chop shallots into chopped green onions.

3. Put the minced meat together with carrots, water chestnuts and chives, and add seasonings: oil, salt and chicken essence.

4. Then you can make dumplings

5. My wrapping is not very good-looking. This is my first time wrapping in the Northeast style. I hope you can forgive me.

6. Then you can steam the dumplings. Add water to the pot, put the dumplings in after the water boils, and steam for fifteen minutes before serving.

Remember to control the heat when making carrot, water chestnut and lean meat dumplings, otherwise they will easily stick to the pan and affect the color of the food, thus affecting everyone's appetite. Just add some chili and sour vinegar according to your personal taste.