Chives and Pork Dumplings
Overview
The traditional delicacy of dumplings is nowhere to be found on the Spring Festival table. Today is the New Year, so I made leek and pork dumplings. They tasted very good and everyone loved them.
Tags
Ingredients
Steps
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Put the flour into a mixing bowl and prepare cold water.
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While adding water to the noodles, use chopsticks to stir into a fluffy consistency.
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Form into a sanguang dough, cover it and let it rest for a while.
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Wash and chop leeks.
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Add water to the meat filling and beat well.
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Mix the meat filling and leeks and add the chopped green onions.
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Heat the oil, pour it on the chopped green onions, and add oyster sauce, cooking wine, soy sauce, sesame oil, pepper oil, thirteen spices, salt, and chicken essence.
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Stir evenly and the dumpling filling is ready.
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Roll the dough into a long strip, shape it into a ball, flatten it, and roll it into a dumpling wrapper.
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Wrap into dumplings.
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Wrap them all up and leave a good distance between them when placing them.
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Cooked.
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Serve on a plate.
