How to make leek, egg and pork dumplings

When you have to continue working despite dragging your tired body, do you yearn for the food street on the roadside? In fact, it is unhygienic to eat on the roadside. You might as well learn to cook it yourself. Now, let me show you how to make leek, egg and pork dumplings.

1. Put the minced meat in a large bowl, add appropriate amount of salt, soy sauce and minced ginger, and set aside to season.

2.12 Cook the eggs, stirring them constantly with chopsticks during the cooking process so that the eggs are finely broken (as shown in the picture). You don't need to cut them on the chopping board anymore.

3.21 Let the cooked chopped eggs cool down, pour them into the meat filling and add a little salt to taste. (The amount of salt I add here is so that you don’t need to add more after adding the chives. This is to prevent the chives from releasing water after being mixed with salt.)

4.1 Because you are making dumplings, add a little salt to the flour when kneading the dough. It will taste chewier and will not stick to the pan easily when cooking. After kneading the flour into a smooth dough (as shown in the picture), add sugar for fifteen minutes.

5.2 Chop the chives (as shown) and set aside

6. Set the dough aside and let it cool. At this time, add the chopped leeks into the meat filling, mix the filling evenly, and then prepare to make dumplings.

7. Once the dough and sugar are ready, let’s start making it! First, roll the dough into a long strip, then divide it into many small doughs, flatten them, use a rolling pin to roll them into dumpling skins, and you can start wrapping them! If it’s troublesome, you can also buy ready-made dumpling skins outside, but I don’t really like the bought dumpling skins. They are too thick and don’t taste as good as the ones I make myself.

8. I’m making dumplings, and that’s just the extent of my cooking skills, haha! It would look better if made into steamed dumplings.

9. When the water in the pot boils, you can put the dumplings in. I cooked it in a wok because the water surface was wider.

10. During the cooking process, cold water was added three times, so that the dumpling skin is chewy, smooth and has a good taste. Once you see the dumplings floating on the water, they’re done!

11. Serve on a plate. That’s it! I always feel that it’s not as pretty as the ones my mom makes! As for the taste, it’s pretty good! hehe! My baby ate six of them, it was awesome!

Food is the most important thing in our lives, so eating healthily is even more important. Today I’ll introduce to you the leek, egg and pork dumplings. The method is easy to learn and the steps are simple. Go to your home kitchen and show your skills.