Pork Pork Pieces

500g

Leek

300g

Flour

500g

Supplementary Ingredients

Small Green Onion

4pcs

Ginger

1 piece

Dried Spring Onion Heads

2 pieces

Pepper

1 pinch

Seasoning

Soy Sauce

3 tablespoons

Maintaining Wine

2 tablespoons

Oyster Sauce

1 tablespoon

White Pepper

2 grams

Salt

3 grams

Oil <

Moderate

Salty

Flavor

Boiled

Process

One hour

Consumption

Ordinary

Difficulty

Step by step for the pork and leek dumplings

Step by step for the pork and leek dumplings:1 1 Ingredients collection.

How to make pork and leek dumplings: 2 2 Season the meat first: 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 2 grams of white pepper, and 1 gram of salt, and mix well in one direction.

Pork and Chive Dumplings Step: 3 3 The seasoned meat mixture is first beaten with onion and ginger water, and then oil-sealed with dried onion and pepper oil. Beat in the spring onion and ginger water: crush the ginger with a knife, the more crushed the better, cut the spring onions into diagonal pieces, put them into 200g of water, rub them vigorously with your hands and leave them to stand for 30 minutes. After seasoning the meat, take the onion-ginger water with a tablespoon and start beating the water Step: add 2 tablespoons at a time and stir in one direction until all the water is eaten up, then repeat the previous step until all the water is beaten. Don't pour it all in at once, add it little by little, and keep adding it after all the water from the last time the meat has absorbed it.

Pork and leek dumplings practice steps: 4 4 oil seal: after the meat filling beat water must be oil seal, do not carry out this step, the meat filling rest for a period of time the water will run out. Coffee is taken from the dry onion and pepper fried oil for oil sealing, pepper can be deodorized to increase the aroma, mixing dumplings stuffed with it especially good flavor. Dry onions and peppercorns fried oil to lower the temperature before pouring it in, mix well. The first thing you need to do is to refrigerate it and let it sit for 30 minutes.

Pork and leek dumplings: 5 5 leeks picked clean, drained, evenly chopped, pour 1 tablespoon of oil, gently mix well, the oil can lock the leeks of moisture, not the meat first, and then mixed before the final package.

Pork and leek dumplings practice steps: 6 6 flour and water ratio is usually 2:1, this ratio is not 100%, because we use different flour, different manufacturers, different texture, the amount of draught may also be slightly different. Coffee to teach you a way to judge the measurement of the naked eye, 500 grams of dumpling flour into the dough bowl, take about half of the amount of water, add a little salt to the water, mix thoroughly until melted, take a pair of chopsticks, the water poured into the basin, slowly stirring the chopsticks into the dough flakes without dry powder, you can start kneading, repeated kneading into the dough, feel the water more than a little bit of flour, feel the water is little less and then less pouring a little bit of water to fully knead, the final dough should not be too soft, but the dough should be very soft. The final dough should not be too soft. The first thing you need to do is to cover the pot with a lid and let it sit for 30 minutes.

Pork and leek dumplings practice steps: 7 7 dough after waking up, to fully knead, kneading gluten, kneading soft, in your hands it is very obedient feeling, divided into pieces, take a piece of the roll, the other into the dough bowl covered with a lid, as you use as you want. Knead the pieces into long strips and cut them into equal sized portions.

Pork and leek dumplings: 8 8 Before rolling out, mix the filling at the end, pour the leeks into the meat mixture, add 2 grams of salt to taste, mix well, and it's ready to wrap.

Pork and leek dumplings practice steps: 9 9 9 each agent pressed flat into the cake, rolled into a dumpling skin, the best dumpling skin is thick in the middle, surrounded by thin, the production method is: left hand pinch to hold the edge of the pancake, the right hand under the rolling cane, the side of the rolling left hand pulling the pancake in a circle, generally four or five canes into a skin, this method of rolling out the middle of the thick skin, surrounded by thin, dumplings, dumplings, dumplings, dumplings, dumplings, dumplings, dumplings, dumplings, dumplings, dumplings, dumplings, dumplings, dumplings and dumplings, the bottom of the thickness is almost the same, in the cooking of the dumplings. Once the dumplings are wrapped, the thickness of the sides and the bottom of the dumplings will be about the same, so that the dumplings can be synchronized and matured when cooked, and the skin will not be easily broken. Wrap the dumplings as soon as possible after rolling out the dough, as they will dry out and harden if left for a long time, making them difficult to close. In addition, you need to use enough force when wrapping and pinch the edges tightly.

Pork and leek dumplings practice steps: 10 10 wrapped dumplings in many ways, the most common is the Yuanbao dumplings, as well as wheat dumplings, moon dumplings, and so on, many of the dumplings in the coffee favorite wrapped Yuanbao dumplings in the technique, but also simple and fast, that is, the skin into the filling, hands climbed the edge of the skin with both hands together to use the force of the tiger's mouth gently squeezed a dumplings on the completion of the, very fast.

Pork and leek dumplings: 11 11 panel, remember to sprinkle some dry flour, to prevent the dumplings from sticking to the panel.

Pork and leek dumplings practice steps: 12 12 boiled dumplings Tips: the amount of water in the pot to give enough water to add a little salt to boil, so you can enhance the toughness of the skin of the dumplings do not break the skin. Boiling water under the dumplings, down into the bottom of the pot with a colander from the side of the pot into the bottom of the pot gently pushed out to the opposite side, so that the operation can make the dumplings do not stick to the bottom. Cover the pot with a lid to cook, meat dumplings point three times the water, the third time the water boiled can fish out the dumplings, a top of the ripe not broken skin.