Autumn nourishes yin and moisturizes the lungs - rose dumplings

Overview

I took some pesticide-free leeks from the countryside, added meat fillings, mixed the fillings myself, and learned the wrapping method I saw online. The rose dumplings were ready. I ate one right after they came out of the oven. I felt so full because I had just finished lunch, haha~~

Tags

• staple food
• pasta
• home cooking
• old man
• dumplings
• autumn recipes
• lunch
• dinner
• students
• chives
• dumpling skin
• light soy sauce
• meat filling
• oil
• salt

Ingredients

Steps

1. 1 Wash the leeks and cut into small pieces.

   

2. 2 Add salt.

   

3. 3 Squeeze out the leek water and add the meat filling (the meat filling is mixed with eggs and salt)

   

4. 4 Add light soy sauce and oil and continue stirring.

   

5. 5 Five pieces of dumpling wrappers, placed in order.

   

6. 6 Put the leek filling in the middle, not too much, not too little.

   

7. 7 Fold each dumpling skin on top without sticking it together.

   

8. 8 Roll up tightly starting from the right side.

   

9. 9 At the last joint, apply a little water to stick it together.

   

10. 10 Brush the steamer with oil and place the wrapped rose dumplings on it. Can be fried or steamed. Steam for 20 minutes.

    

11. 11 After steaming, eat it directly or dip it in sauce. My dumpling sauce: minced garlic, minced chili, light soy sauce and a few drops of vinegar.