Dumplings with leek and meat

Dumplings with leek and meat

Introduction:

"If you want to say that fresh dumplings belong to leek stuffing, especially the spring first knife leek, the taste is the best."

Production steps:

Step 1: wash leeks and control the moisture

Step 2: add seasonings such as broth, salt, thirteen spice sauce, oil, wine, onion and ginger into the meat filling, and stir clockwise

Step 3: cut the dried leeks with a knife

Step 4: mix the leek and meat well

Step 5: knead the flour and water into a ball, wake up for 20 minutes, and then roll the dumplings. Refer to my previous steps of making wild vegetable dumplings

Step 6: don't put too much stuffing. The leeks don't taste good after a long cooking time

Step 7: you can boil the dumplings

Materials required:

Leeks: moderate

Flour: right amount

Onion and ginger powder: appropriate amount

Water: moderate

Pork stuffing: right amount

Broth: moderate

Salt: right amount

Thirteen spices: appropriate amount

Soy sauce: right amount

Cooking wine: moderate

Feed oil: proper amount

Note: meat soup will make dumplings like soup dumplings. It's better to choose thin leeks when buying

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh