【Fresh Meat and Willow Leaf Dumplings】---Beautiful appearance brings better appetite

Overview

These are the dumplings I had for lunch yesterday, containing more than a pound of meat. They say they are not as delicious as dumplings, so the quantity must be relatively large. You can make the dumpling fillings as you like, which is one of the reasons why I never get tired of eating them. This was supposed to be made for breakfast the next morning, so I rolled out the dumpling wrappers the night before and put them in the refrigerator. (I usually prepare what to eat for breakfast the night before). As a result, it rained very heavily when I woke up in the morning of the second day. I didn’t want to go out to buy meat, so I had it for lunch instead. (It’s been so long since I’ve seen the sun, I miss it.) Every time I eat dumplings, the kitchen is bustling. As soon as the baby sees me making dumplings, he likes to come and help. (As a result, he naturally becomes more and more busy). And when eating, everyone has to adjust the taste of the soup base by himself. This one adjusts a bowl, that one adjusts a basin. All kinds of seasonings are brought out for me. I often say that the tabletop is like a world war. I often make dumplings stuffed with fresh meat and chives, because this is a taste that everyone likes, and it is very delicious when eaten directly. If it is dipped in garlic soy sauce and vinegar seasoning or shrimp sauce, the taste will be richer. There are also many shapes of dumplings. I usually change the package. If I count on my fingers, my family still likes Liuye dumplings more.

Tags

• staple food
• pasta
• home cooking
• dumplings
• lunch
• dinner
• bbq sauce
• chives
• cooking wine
• dumpling skin
• onions
• pork shank
• very delicious
• water starch
• white sugar
• ginger
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare the pork and leeks.

   

2. 2 Chop the pork into mince and put it into a larger bowl. (In order to ensure the taste, I usually chop it myself with a knife)

   

3. 3 Add appropriate amount of minced ginger and green onion. (If you don’t like minced onion and ginger, replace it with onion and ginger water)

   

4. 4 Add about 1 tablespoon of barbecue sauce.

   

5. 5 Then add the above-mentioned other seasonings except sesame oil and water starch in sequence, and stir evenly.

   

6. 6 Add 3 tablespoons of water starch in batches, stir until the minced meat is thickened, and set aside.

   

7. 7 When preparing to make dumplings, add chopped leeks. (Do not add the leeks in advance to avoid water leakage. After washing, set them aside to dry. When preparing to make dumplings, cut them into small pieces and add them to the minced meat.)

   

8. 8 Add a little sesame oil and stir evenly.

   

9. 9 After the fillings are prepared, you can make dumplings and prepare the dumpling wrappers.

   

10. 10 Take a piece of dumpling wrapper and add appropriate amount of meat filling.

    

11. 11 Wrap it in the shape you like.

    

12. 12 Wrap them one by one and place them on a cutting board sprinkled with a thin layer of powder. (Sprinkle a thin layer of powder to prevent sticking, don’t use too much)

    

13. 13 Add an appropriate amount of water to the pot and bring to a boil, add a little salt, add the dumplings, and push them gently with the back of a spatula to prevent them from sticking.

    

14. 14 Cook until cooked and serve. (You can choose the dipping sauce according to your preference, or just eat it plain, it will still be delicious)