Sea Sausage Dumplings

First, cut off both ends of the sea intestines, clean out the dirt inside, sprinkle an appropriate amount of salt on the sea intestines and start rubbing. A large amount of mucus will appear during the rubbing process, and then rinse with water

Clean the leeks and cut them into the required size for dumpling filling with a knife

Cut the cleaned sea sausage into sections of about 1.5 cm

Put the cut sea sausage and leeks in salad oil and mix well, then add salt and MSG, mix well and the filling is ready

Roll the live dough into dumpling wrappers and start wrapping

Since sea sausage cannot be cooked for too long for fear of being too old and unpalatable, after the water boils, put the dumplings into the pot and gently flip it and cover the pot. When the water boils and the dumplings float up, immediately turn off the heat and put it on a plate. Then you can enjoy the fresh, refreshing, crisp and tender sea sausage and leek dumplings

Finished product pictures

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