The meat filling to choose seven thin, three fat, so that it will not be greasy, eat also tender, buy leeks, there is also a great deal of learning, look at the color and thickness, the finer the root, the brighter the color of leeks, made of stuffing, the more fragrant, the salt should be more moderate, leeks and pork stuffing, salty is not tasty, well, not much to say, see below the specific steps.

Chives stuffed dumplings

Ingredients: leeks, pork, ginger,

Seasoning: salt, sesame oil, pepper, oyster sauce, soy sauce, pepper

1, the first to mix the meat mixture, advise friends, try not to buy the market stranded meat filling, three fat and seven thin, their own home chopped up, add salt, pepper, oyster sauce, soy sauce, pepper. Stir in one direction to vigorously.

2, leeks washed, be sure to water control water control water control, remove about 1 cm of the root, where it is easy to hide dirt, cut into minced, add a spoonful of cooking oil, tossed evenly, lock the leeks of water, tossed evenly.

3, pour the meat into the leeks, continue to stir in one direction, mix and marinate for 5 minutes, so that the mixture of the filling, tender and juicy without water, very tasty.

4. Before you start wrapping the dumplings, pour in a tablespoon of sesame oil and a pinch of salt, scoop the filling into the dumpling skins, press them into a dumpling shape, and pinch them tightly to prevent the filling from peeking out.

5. Boil water in the pot, don't put too many dumplings down at once, push the bottom of the pot with a wooden spatula, cook and pour in three times of cold water, and then float again, then fish out and plate.

6, dumplings do this, tender and juicy, nutritious flavor, children can eat a lot of one time, children point three times a week.

Tips Summary

1, cut leeks first do not rush to put salt, will kill a lot of water, in the beginning of the package before the sesame sesame oil and salt, so that cooked out just fine.

2, leek filling, including other fillings, do not put wine, which is a lot of people handy habits, cooking dumplings, wine will evaporate at high temperatures, leaving part of the grain flavor, sealed in the dumplings, difficult to eat with a bad taste.

Some friends asked, the wine is not to fishy flavor? This understanding is wrong, add wine filling, high temperature cooking, will leave a bad taste, fishy flavor did not go away, taste but more difficult to eat, buy fresh pork, put ginger, pepper, pepper, can be deodorized.