Ingredients
Main Ingredients
Leeks 1000g
Pork 900g
Seaweed 50g
Flour 1000g
Water 600g
Substances
Soy Sauce
60g
Salt
18g
Cock extract
8g
Peanut oil
100g
Peanut oil
1,000g
Salt
18g
Chicken essence
8g
Peanut oil
100g
Sesame oil
25g
Scallion
40g
Chives and pork dumplings
1.
Leeks, clean, clean and ready to use.
2.
Pour 1000g of flour into a large bowl
3.
Add about 600g of warm, cool water one at a time and form a dough. The water content of the flour varies, and 600g of water is only an approximate amount, so look at it as you go along and don't add it all at once.
4.
Knead the dough to a soft and firm consistency, cover with plastic wrap, and let rise for 30 minutes.
5.
Use the time to mix the filling.
Wash 50g of seaweed in warm water, if the seaweed is very dry, you can add a little warm water to soak it, if it is not dry, you do not need to soak it. Leek dumplings with seaweed especially flavorful.
6.
Cut 40g of green onion into minced scallions and add to the pork filling.
7.
Control the water of the leek into minced
8.
Added to the pork filling
9.
Added 80g of peanut oil and mix well.
Chive dumplings must be mixed with oil first to seal in the moisture. Wait until it's time to wrap the dumplings before adding salt and other seasonings.
10.
Add the washed seaweed and mix well
11.
Add 60g of soy sauce
12.
18g of salt and 8g of monosodium glutamate (MSG)
13.
Finally, add 25g of sesame oil to enhance the flavor and mix well.
14.
Knead the dough well.
15.
Roll the dough into long strips
16.
Cut into even-sized pieces
17.
Flatten the pieces
18.
Roll them out into dumpling wrappers that are thin on all sides and thick in the center
19.
Put the dumpling filling in the center of the wrapper
20.
20.
Fold it in half
21.
Pinch it tightly with both hands, and one dumpling is ready
22.
Arrange them on the liner at intervals
23.
Bring water to a boil in a pot and drop in the dumplings, pushing them gently through a strainer to prevent them from sticking.
24.
Cook the dumplings over high heat, this is the first "boil", add some cool water until not boiling. Continue to heat until boiling, this is the second "open" add some cool water.
25.
Wait until it boils again, this is the third time "open", as shown in the picture, the dumplings have floated up, the "belly" is bulging, indicating that the dumplings are cooked, you can turn off the fire at this time.
26.
Serve on a plate.
Cooking tips
1, and the noodles with warm cool water (the noodles wake up faster), adding one at a time;
2, leek filling first mixed with oil, and then finally seasoned;
3, dumpling skin should be rolled out around the thin middle thick;
4, do not cook for a long time, 3 "open" can be.
4, do not cook for a long time, 3 "open" can be.