1, the pork filling should also be early with soy sauce, soya sauce, cooking wine, oil, sugar, five spice powder, mix well, and put in the refrigerator for more than 2 hours marinade.

2, many people in the treatment of dumplings stuffed with vegetables, will add salt and then squeeze the vegetable juice, so that the flavor and vitamins are lost a lot! Here to teach you a way, vegetables in the seasoning before, mix a little cooking oil, I used here lard, you can also use sesame oil, peanut oil, etc. instead.

3, such as the surface of the leek is evenly coated with a layer of grease, and then add salt, chicken seasoning, it is not easy to get out of the vegetable juice!

4, the meat and leek mixture, and then beat an egg, you can increase the viscosity of the meat.

5: Put on gloves and mix the dumpling filling well.

6, dumpling skin, I use the ready-made, 600 grams of pork, with 600 grams of chives, about 100 dumplings can be wrapped

7, the water boiled and then boil the pot, the water can be put a little salt, scallion, so that the dumplings out of the boil will not be easy to break the skin! Water boiling in a small half bowl of cold water, repeated twice, dumplings buttocks floating upwards, you can!

8, so that out of the dumplings, leek flavor is more intense.