How to make leek, mushroom and pork dumplings

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1. Ingredients for making dumplings: high-gluten flour, leeks, dried mushrooms (soaked), a piece of peeled fresh pork

2.12 Cut the pork into small pieces and use a food processor to make minced meat

3.21 Wash the chives and drain the water, wash the mushrooms and cut into small pieces

4.12 Add mushroom cubes to the meat filling

5.21 Meat filling: 5g cooking wine, 20g soy sauce, salt, chicken essence (according to personal taste), 2g pepper oil, blending oil, sesame oil

6. Knead with a piece of dumpling dough (softer than hand-rolled dough) and let it rest

7. Chop the chives into small pieces

8. Mix the chopped chives and the minced meat together to make dumpling filling

9. Knead the dough into long strips and cut into pieces to make dumpling wrappers (thick in the middle and thin in circles)

10. Wrapped dumplings

11. Cook dumplings after the water boils

12. Use a rice spoon to gently flip the dumplings from the bottom to prevent them from sticking to the bottom of the pot

13. When the dumplings float up, add cold water three times and boil them. Then the dumplings are cooked.

14. When dumplings are cooked, take them out. Put it on the plate

Seeing this, don’t be scared by the recipe of leek, mushroom and pork dumplings introduced above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.