Materials

Pork filling (fat three lean seven), chives, green onions, ginger, soy sauce, soy sauce, sesame oil, cooking oil, salt

Dumpling skin: flour, water

Methods

1, warm water and into a moderately soft dough, molasses 20 minutes.

2, the meat mixture soy sauce, soy sauce, onion and ginger stirred in one direction, if the meat mixture is dry can be a small number of times a small amount of pepper into the water, stirring until the completion of the absorption. Vermicelli into the hot water in the soft chopped and meat mixture stirring evenly.

(forget to take a picture of the process, after a supplementary shot)

3, leeks washed and dried water, chopped finely chopped into the meat mixture.

4, seasoned sesame oil, cooking oil, salt, a little soy sauce.

5, mix well, the filling is complete.

6: Knead the dough well, roll it into long strips, and then cut it into small even doses.

7: Roll out the dough into a round dumpling skin with a slightly thicker center and thinner surrounding.

8: Wrap the dumplings.

9. Boil the water and put the dumplings under it, cover and cook until boiling, add more water, so three times, the dumplings all float up to maturity.