Leek is very common in our daily diet. Besides its unique smell, it is also very rich in nutritional value, and it is very simple and easy to cook. The most common way to cook leek is to stir-fry and wrap. Although leeks are common, the freshest and most seasonal eating time is now. Leeks are refreshing, slightly spicy, fresh and delicious. Today, I'm going to introduce you to dumplings stuffed with pork, leeks and shrimps, which is what we often call three fresh meat dumplings. Auricularia auricula and eggs are also added to the dumpling stuffing, which makes the stuffing richer.

Name of the dish: home-cooked three-fresh dumplings with meat

Ingredients: one catty of pork, one catty of leek, half a catty of fresh prawn, appropriate amount of ordinary flour, four eggs, appropriate amount of fungus, appropriate amount of soy sauce, a little soy sauce, a little white pepper, appropriate amount of salt, appropriate amount of cooking wine, a little chicken essence, a little soybean sauce, a little oyster sauce, an appropriate amount of sesame oil, half a green onion and a piece of ginger.

Cooking process:

1. Cut off the muddy part of the root of the bought leek with scissors, remove the old leaves, use a large container to hold enough water, sprinkle a little salt in the water and soak the leek for about 2 minutes.

2. Take out the soaked leek, put it under the tap, and rinse it repeatedly with flowing water until the impurities such as sediment in the leek are washed clean. After draining the water, cut the leek into finely chopped leek powder with a knife.

3. Soak the dried auricularia auricula with water at least one hour in advance, then remove the roots of the developed auricularia auricula, wash it clean, blanch it in a boiling pot for five minutes, take it out, quickly cool it, and cut it into pieces for later use.

4. Take out three eggs and put them into a small bowl, quickly stir them to form egg liquid, then add a proper amount of cooking oil to the wok, pour in the stirred egg liquid, stir-fry the egg liquid until it is mature, and pound the eggs into smaller pieces with a shovel for later use.

5. Cut off the head and tail of the fresh prawns, peel off the shrimp shells, remove the shrimp lines, clean them with clean water, wipe off the excess water with kitchen paper with good water absorption, and cut the shrimps into sections of about one to two centimeters with a knife for later use.

6. Skim the pork and grind it into fine meat stuffing. Add a little minced ginger and scallion into the meat stuffing, sprinkle with white pepper, soy sauce, cooking wine, chicken essence, salt, soybean sauce and oyster sauce, and then add an egg, stirring constantly until it is even.

7. Add a spoonful of sesame oil to the chopped leek, stir well, then pour the chopped leek, chopped fungus, chopped boiled egg and shrimp into the pork stuffing, and sprinkle a proper amount of salt into the meat stuffing and mix well.

8. Take a large basin, hold enough jiaozi flour, mix the flour with clear water into large pieces of flour wadding, and then knead with both hands to form a smooth, hands-free dough. Seal the dough and wake it up for about half an hour.

9. Take out the cooked dough, knead it by hand for several times to exhaust, then roll it into a dumpling wrapper with uniform thickness and appropriate size with a rolling pin, put a proper amount of dumpling stuffing in the middle of the dumpling wrapper, fold the wrapper in the middle and wrap it in the shape of jiaozi.

1. Sprinkle a proper amount of dry flour thinly on the jiaozi board or noodle table, and place the wrapped jiaozi neatly on the jiaozi board or noodle table at a certain interval. Add a proper amount of clear water to the pot, and cook it until it boils.

11. Put the wrapped jiaozi into the pot one by one along the edge of the pot, and use the back of the pot spoon to push the jiaozi in one direction to prevent adhesion and sinking. When the water in the pot boils again, add a small amount of cold water to the pot to stop boiling.

12. According to the size of jiaozi, when the jiaozi pot stops boiling for two or three times continuously, when the jiaozi in the pot expands and floats on the water surface, it means that it is cooked. Use a colander to hold the water and control it, and then serve it on a plate.

Cooking tips:

The meat stuffing selected by jiaozi should be balanced between fat and thin. Usually, the meat stuffing of Panax notoginseng is the most refreshing and delicious. When making meat stuffing, when adding chopped green onion to improve the flavor, it is best to mix chopped green onion with proper amount of sesame oil in advance, and add it into the meat stuffing before adding vegetable stuffing. The fragrance of chopped green onion is wrapped in oil and will not ooze out, which will affect the taste of the meat stuffing.