500g pork, 350g cowpeas, 2 green onions, 15g ginger.

Seasoning Group A: 2 tbsp peanut butter, 1 tbsp cooking wine, 4 tbsp salad oil, 1 tsp sesame oil, 1/2 tsp oyster sauce, 6 tbsp water.

Seasoning Group B: 1 tbsp salt, 1 tsp light soy sauce, 1/2 tsp chicken broth.

Dumpling skin group: 1 egg white, flour, water.

1: Mince green onion and ginger, add to the meat mixture along with the peanut butter, stirring vigorously with chopsticks in one direction, and gradually add Seasoning A (cooking wine, salad oil, sesame oil, oyster sauce, and water), stirring until the meat mixture forms a ball and becomes strong;

2: Blanch the cowpeas in boiling water until browned, and then immediately pass them through cold water to keep them green, and then slightly control the water. Chopped, added to the meat filling;

3, at this time, add seasoning group B, along the line of just stirring the meat filling and mix well;

4, the right amount of flour, little by little, add water, add an egg white, and into a slightly soft dough, covered with a damp cloth to wake up for half an hour; (the use of wake-up time can be used to clean just prepare the filling of the tools to clean the scene ready to wrap dumplings.)

5. Finally, roll out the dough and wrap the dumplings.

Raw materials: pork (three fat and seven lean), young cowpeas, fresh shrimp, leeks, ginger, flour

Practice:

1, a little bit of flour into the water, mixing while adding, and then kneaded into a smooth dough, covered with a damp cloth molasses for half an hour;

2, the pork first diced, and then roughly chopped;

3, cleaned and picked young cowpeas into the Boiling water pot blanch until browned, fished out and rinsed;

4, after draining the water, finely chopped into cubes;

5, fresh shrimp take the meat, pick the shrimp line, and then cut into small cubes;

6, chives, cilantro, washed and drained water, chopped;

7, the meat, shrimp, ginger and cowpea minced mixed, add oil, salt, soy sauce, monosodium glutamate seasoning, mix well;

8, then add chopped chives, cilantro and sesame oil, gently mix well;

9, take out the molten dough, knead it well, and put down the dose;

10, wrap in the filling, pinch;

11, dumplings boiling water in a pot, three point three open, fish out to plate.

Warm tips:

1, chives into the filling must be the last to put, and do not over-stirring;

2, do not like chives can be replaced with small green onions