Chives and Pork Dumplings
Overview
I haven’t been into gourmet food for a long time, but I have learned a lot of knowledge, and now it has become a habit to go to Gourmet World every day to read the latest recipes. I also hope that I can post my own recipes in the future and everyone can discuss them together. There is no electronic scale, so I just put them based on my feelings
Tags
Ingredients
Steps
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Pour the flour into the basin
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Slowly add water and use chopsticks to stir until it becomes fluffy
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Knead the dough and let it rest for twenty minutes
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Pork front leg meat cut into small pieces
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Grind into fine pieces
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Chop the onion and ginger, add more ginger
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Cut the meat filling and leeks into fine pieces and put them into a basin. At this time, add all the auxiliary ingredients and mix well (the oil consumption is relatively salty, so use less salt, and be sure to add sugar, which can enhance the freshness of the leeks, and the leeks will not be "spicy" after eating, so you need to add more ginger). After adjusting the filling, I wrapped a little with plastic wrap and beat it in the microwave for 20 seconds. Taste the salty taste and adjust it according to your own taste
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My son doesn’t eat sea cucumbers and abalone, so I put out a bowl of prepared leek filling in a small bowl, chopped the boiled abalone and sea cucumber and added it to the leek filling, mix well, and add a little less oil
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Waked dough
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Knead into long strips and cut into small pieces of even size
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Roll into dumpling wrappers
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In order to distinguish the abalone and sea cucumber fillings, I added black sesame seeds when rolling out the dumpling wrappers. Black sesame seeds are added inside to prevent them from falling
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In the finished product of abalone, sea cucumber and chive filling, can you see the black sesame seeds?
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Chives and Pork Stuffing
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Abalone, sea cucumber, leek and pork stuffing, the black sesame seeds are obvious. Is it easy to distinguish them from one pot? ^-^
