Chives and Pork Dumplings
Overview
Leeks have a water content of up to 85% and low calories. They are an excellent source of iron, potassium and vitamin A, and a general source of vitamin C. Leeks contain special ingredients such as volatile essential oils and sulfides, which emit a unique spicy smell, which helps to regulate liver qi, increase appetite, and enhance digestive function. Leeks in spring are the most delicious. They are good for stir-frying, making soups and stuffings. This is the first dumpling I made when the leeks are very tender. I am posting them today to share with my friends. . . . .
Tags
Ingredients
Steps
-
Mix the flour with water and make a dough, let it rest for 10 minutes.
-
Wash and dry the leeks.
-
Add minced onion and ginger to the meat filling.
-
Add dark soy sauce, salt and chicken essence and mix well. Finally add peanut oil and mix well.
-
Chop the leeks and add them to the meat filling.
-
Mix well and the dumpling filling is ready.
-
Divide the dough into small pieces and roll into a round shape.
-
Add the leek and pork filling.
-
Fold the dumpling wrapper and squeeze it tightly with both hands.
-
The dumplings are ready.
-
Bring water to a boil and add the wrapped dumplings.
-
Boil until the dumplings float, then cook for about 2 minutes.
-
Eating dumplings. . . . .
