1, the main ingredients: 500 grams of fresh pork, 500 grams of flour, two scallions

Accessories: cooked rapeseed oil oil, salt, pepper 2 grams, and 250 grams of flour and water, 20 grams of soy sauce, 10 grams of oyster sauce, 2 grams of chicken broth, 20 grams of ginger

2, add the flour to the water and make a smooth dough and cover it with the awakening for 30 minutes.

3, wash the green onions and cut into pieces, peel and slice the ginger, and cut the pork into small pieces.

4, the pork and scallions, ginger directly plus meat grinder, grinded into onions and minced meat, you can also chop, but onions and ginger together and pork chopping is better, special flavor, the general ratio of onions and pork is 3; 7, so that the taste has been enough flavor.

5, pour out the meat puree plus five-spice powder, soy sauce, oyster sauce, chicken essence, salt and mix well.

6, add a tablespoon of cooked canola oil, mix well after, remember to remember, the whole time to stir in one direction. Whether you are left-handed or right-handed. It's all about stirring in one direction. The amount of time you stir is directly proportional to the texture.

7, marinate for a while to taste, so that good flavor, due to the fresh onion moisture is more, puree will not need to beat the water.

8, the good dough again more kneading, rolled into a long strip, divided into small doses flattened.

9. Roll out the dough into small dumpling skins with a thick center and thin sides.

10: Add the meat mixture, not too much, 8 minutes full can be, so that the good package, filling more delicious, but also not easy to cook broken skin.

11: Wrap the dumplings into a shape.

12, soup pot with cool water boil over high heat, add a little salt (so that the dumpling skin is strong and not easy to boil broken) under the dumplings, then gently stir along the edge of the pot with a slotted spoon to prevent sticking to the bottom, start cooking over high heat, cover the lid of the pot to boil, add half a bowl of water into the water after the water boils.

13, and then cover the pot to boil, so repeated two or three times, to be the dumplings of the belly round and shiny can be fished out.

Cooking tips for pork dumplings with scallions

1, because the fresh scallions have more water, so that and pork fusion together, without having to beat the water, the filling is fresh and tender juicy

2, pork lean pork not too much, preferably 3; 7 or; 4; 6 is better, so that the taste is very thick