How to make leek and meat dumplings

Every time you enjoy a delicious dish, have you ever wondered how it is made? If I were in his place, would I be able to do the same thing? If you have this idea, then follow the editor to learn how to make leek and meat dumplings.

1. Chop the minced pork, add appropriate amount of sesame oil and soy sauce, stir evenly in the same direction, cover with plastic wrap and marinate for more than 2 hours;

2.12 Wash and clean the chives, and drain the water;

3.21 After the chives are chopped, add 1 tablespoon of peanut oil and stir evenly so that each piece of chives is coated with a layer of oil;

4.1 Slowly add cold water to the flour and stir it into snowflakes with chopsticks;

5.2 Wash and chop the fungus after soaking it in water for later use;

6. Knead the dough into a uniform dough. The dough is relatively rough at this point. Cover with a damp cloth or plastic wrap and let it rest for as long as possible, at least 1 hour.

7. During the resting period, open the dough and knead it 2 to 3 times;

8.121 Put the minced meat, chopped black fungus and chopped chives into a large bowl and mix them evenly in the direction of the original mixing of the minced meat;

9.212 The surface of the dough after proofing is very smooth and chewy.

10.1 The dumpling filling should be very sticky and can hold together; if water comes out of the filling, it is a failure.

11.2 Add appropriate amount of salt, chicken essence and a little sugar, and stir evenly in the original stirring direction;

12. Flatten the dough after it has risen;

13. Cut off one strip;

14. Roll into thin and long round strips;

15. Dispense the medicine evenly;

16. Press into small round cakes;

17. Roll out dumpling skins - Qualified dumpling skins should be in the shape of a regular circle, with thin edges and a thick inside, with a small dot in the middle. It doesn’t matter if beginners can’t do it, as long as the dumpling maker has good skills, they can still put the stuffing in even if they roll it into the shape of a “provincial map”.

18. As for what shape you want to wrap it in, there are many options, but just follow your own preference! I like the curved eyebrow or half-moon shaped dumplings the most. This way of wrapping can make the dumpling filling more evenly distributed, and the taste is also uniform, so that one bite is not full of meatballs and the other is full of dough.

19. The water should be wide. When the water boils, add the appropriate amount of dumplings. Immediately use a spatula to push the dumplings along the edge of the pot to prevent them from sticking to the bottom of the pot. Cover the pot with a lid.

20. After the dumplings float up and boil, add an appropriate amount of cold water, cover the pot, wait for it to boil again, and repeat adding cold water three times. This is the traditional "three-point water" method of cooking dumplings.

21. After the water boils for the last time, open the lid and keep boiling for 2-3 minutes;

22. The dumplings are out of the pot!

23. Here’s another one.

After introducing all the steps of making leek and meat dumplings, you must have basically mastered them. So what you need to do next is to do it yourself. Only through continuous practice can you make real delicious food.