Dumplings are a traditional delicacy in my country and have a long history of dumpling culture.

In the past, dumplings could only be eaten during festivals, but now that conditions are better, you can eat dumplings anytime you want. Dumplings are a delicacy suitable for all ages. They can be made in many ways, not to mention the fillings.

taste.

Dumplings stuffed with pork and green onions are very common.

The ingredients are simple and easy to purchase, and it is a must-have in the refrigerator at home.

Pork and green onion stuffing can be used not only for dumplings, but also for making wontons.

Dumplings are eaten every Chinese New Year, and there are many types of dumpling fillings. Put the minced meat filling into a seasoning plate, beat in an egg, add fungus and abalone juice, salt, sesame oil, 13 spices, pepper, MSG, chicken essence,

soy sauce, stir well.

First, make sure to add more fat to the pork and green onion stuffing, so that it tastes more fragrant. Then pour the oil from frying the chives and ginger slices into it. Pour the meat stuffing and chopped green onion into a basin, add the eggs, and then put it in.

Put the prepared seasonings into the basin in an appropriate amount according to personal taste. The key secret to delicious pork and green onion dumplings is to master the proportion of pork and green onions. As long as the ratio is correct, the pork and green onion dumplings will be fragrant and fragrant.

Rich, tasty and not greasy.

Stir evenly with chopsticks clockwise.

If it feels a little dry while stirring, add an appropriate amount of cold boiled water.

Choose pork that is 30% fat and 70% lean. This will make the meat filling less dense.

Use a meat grinder or knife to mince the meat, then add minced ginger and green onions (add more).

Chop the flattened scallions into the meat. Add the ginger and chop the stuffing together. Slowly chop the scallions and ginger into the meat. Chop it into minced meat. The most important thing is to pour the pepper water into the meat filling, clockwise.

Stir evenly, and the meat flavor will come out at this time.

Then chop the scallions into mince, add a little peanut oil and stir, this can lock in the moisture and aroma of the scallions. When you start making wontons, pour the scallions into the meat filling and stir evenly.