Chives and Pork Dumplings
Overview
Leeks and pork are definitely the perfect combination for filling. The unique aroma of leeks offsets the greasiness of the pork. Especially when you take a bite of the tender and clumping meat filling, the taste is really fragrant. Therefore, it is very important that the leek filling does not come out of the soup even after the dumplings are wrapped. Don’t let the good flavor leak out. The dumplings are delicious when they are locked in the filling! But it’s not easy to do it like this. Although it’s commonplace, there are tricks, but as long as you remember two points, everyone can easily do it! Another thing is not to add too much oil to the filling, as this will make it difficult to wrap. The key to delicious dumplings is not the amount of oil but the seasoning
Tags
Ingredients
Steps
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Add water to flour and make dough
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Wash the leeks carefully and use clean water
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Wash and slice pork
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Put the sliced meat into a cooking cup with minced onion, ginger, cooking wine, thirteen spices, and salt to make a meat filling (if you buy ready-made meat filling, just add the seasoning and mix well)
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Put the beaten meat filling into a larger basin, add soy sauce, sesame oil, and peanut oil and stir clockwise until there is resistance (this is the key to holding the dumpling filling together)
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Chop the leeks and place them directly on top of the meat filling. Pour in a little peanut oil and gently mix only the leeks on top
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After mixing, mix it with the meat filling clockwise
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Take out the dough, roll it into long strips, pinch, flatten, roll out, and wrap into dumplings
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The dumplings come with the package, leaving space for coding
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After the water in the pot boils, add the dumplings and cook until they are ready to serve. When eating, you can adjust the dipping sauce according to your preference.
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Appreciate the finished product picture!
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Appreciate the finished product picture!
