Pork dumplings with leek
Introduction:
"Today I went out to the vegetable market and saw that the leeks were very fresh, so I bought one. When I got home, I took out meat stuffing and made delicious dumplings. As the saying goes, dumplings are delicious, but it's better to pour them upside down than to be comfortable. It's really reasonable. After eating dumplings, you can have a good sleep on the sofa. It's really happiness. I like dumplings very much. Every time I make them, I make a lot of them. After I make them, I freeze them in the refrigerator and take them out when I eat them. It's OK to steam, boil and fry them. It's very good according to my own taste. "
Production steps:
Step 1: wash leeks, drain water, cut into fine powder
Step 2: prepare the right amount of pork stuffing
Step 3: cut the ginger into small pieces
Step 4: add raw soy sauce with minced pork, cooking wine, five spice powder and 1 egg
Step 5: stir in one direction
Step 6: pour leeks into the meat stuffing, add sesame oil and salt, mix well in one direction (finally, add leeks when making dumplings, so that the leeks will not water out and the nutrition will not be lost)
Step 7: prepare the right amount of dumpling skin
Step 8: put the meat stuffing and wrap it up (put more stuffing)
Step 9: wrap all the dumpling skins in turn
Step 10: put water in the pot and bring to a boil
Step 11: after the water boils, stir it with cold water, and the dumplings will swell and float 2-3 times
Materials required:
Leeks: moderate
Pork: moderate
Ginger: moderate
Eggs: right amount
Oyster sauce: right amount
Salt: right amount
Cooking wine: moderate
Five spice powder: appropriate amount
Dumpling skin: right amount
Note: 1. Leeks should be put into the meat stuffing before packing, so it won't water out. 2. In order to prevent dumplings from sticking together, put some salt into the pot when cooking.
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Jiu Cai Zhu Rou Jiao Zi
Pork dumplings with leek
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