The tutorial for making dumplings by hand is as follows:

1. First pick the leeks cleanly and remove the bad leaves and dry skin. Then put the leeks in a sink, clean them, and rub the roots of the leeks repeatedly to remove dirt and soil. Place the washed leeks in a hollow vegetable basket to dry, or shake off the moisture from the leeks. Since leeks will release water after adding salt, in order to avoid excessive moisture, be sure to shake off the washing water on the leeks or dry them.

2. Cut the washed and dried leeks into fine pieces. Each leek should be 0.2-0.5cm wide. Then put the leeks in the vegetable stuffing basin, add the purchased meat stuffing, and add all the auxiliary ingredients. You can adjust the amount of onions, ginger, and garlic according to your personal preferences and taste. Add in the prepared cooking oil and salt, and mix thoroughly. Stir, you can also adjust the meat filling and accessories first and then add the leeks.

3. Prepare the fillings, and then prepare the dough. Add flour to the basin, beat in the eggs, and add an appropriate amount of water. Then slowly, beat the flour into a whisker, and then knead it together to form a dough. If you are kneading the dough for the first time, it is recommended to add less water and slowly add water little by little according to the softness and hardness of the dough.

4. When the dough is ready, first divide the dough into small pieces. Then knead one of the pieces into a long strip, and use a knife to divide the long piece of dough into multiple small doughs. Then use a rolling pin as shown below to slowly roll out the dough along one side to form dumpling wrappers.

5. Prepare the dumpling wrappers and dumpling fillings. Let’s start wrapping. Put the dumpling wrappers in the palm of your hand, use chopsticks or a spoon to take an appropriate amount of dumpling filling, place it in the center of the dumpling wrappers, and then put the dumplings Fold the dumpling wrapper in half from the middle. First pinch the folded middle part of the dumpling wrapper, and then pinch the two sides of the dumpling wrapper together.

6. Next, wrap the dumplings one by one. After filling the dumpling fillings, we can prepare to cook the dumplings and eat them.

The origin of dumplings:

Dumplings originated in the Eastern Han Dynasty and were first created by the medical sage Zhang Zhongjing. Dumplings mostly use cold water and flour as ingredients. Mix the noodles and water together, knead them into a large rough dough, cover it with a dry wet gauze or towel, leave it for about an hour, then cut it with a knife or pick it by hand into several small doughs. Knead it into long round strips with a diameter of about 3 cm, cut it with a knife or pick it by hand into small dough balls.

Use a small rolling pin to roll these small dough ingredients into dumpling skins that are slightly thicker in the middle and thinner around the edges. Wrap the fillings and shape them into crescent or angular shapes. Boil cold water first, wrap them up and put them in the pot. Use a slotted spoon or a spoon to make an arc counterclockwise or clockwise along the edge of the pot to prevent the dumplings from sticking, and cook until the dumplings float to the surface.