Ingredients
1, dumpling filling: three fat and seven thin pork 500 grams, 500 grams of chives
2, dumpling skin: 500 grams of high-gluten flour, 250 grams of water, 2 grams of salt, 1 egg white
Making process
1, and the dough
1, and dough
Pour 250g of water into 500g of gluten flour. Add 1 egg white and 2 grams of salt to increase the strength of the dough.
Add the water, egg white and salt to the flour, first roll it into a floury shape, then knead it into a dough. Knead until the dough is smooth and elastic, cover with plastic wrap to rise, wake up thirty minutes and continue to knead the dough, to knead the dough fully smooth. If the dough is well kneaded, the dumpling skins will be delicious.
The second time you knead the dough, cover it with plastic wrap and let it rise.
2. Pork Filling
Minute the pork into small particles, and remove any sinews from the meat.
Chopped pork filling add 5 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of cooking wine, 2 grams of thirteen spices, 2 grams of pepper, 20 grams of ginger, 50 grams of oyster sauce, 5 grams of salt, 2 grams of chicken monosodium glutamate (MSG) (optional).
Mix the pork filling with all the seasonings, add 50 grams of pre-prepared green onion, ginger and pepper water, and beat the meat clockwise for more than 5 minutes, at which time the meat mixture becomes sticky when it is strong.
Put the pork mixture into the refrigerator for half an hour or more, so that the meat and all the seasonings have a full integration of the marinade process.
3, processing leeks
The processing of leeks is the key point of the pork and leek filling. First of all, the leeks are clean, especially the roots must be carefully cleaned in contact with the soil, cleaned leeks must be controlled to dry before use, here you can use the electric fan to blow dry leeks on the water.
Control dry 500 grams of chopped leeks, immediately mixed with 100 grams of pre-fried seasoning oil, locking the leeks in the water, this step is very important, is the pork and leek dumplings filled with tips and tricks, if the chopped leeks are not mixed with oil beforehand, leeks will be out of salt soup, out of the soup dumplings filled with dumplings can not be wrapped into dumplings.
4, adjust the pork and leek filling
The adjustment of the pork filling and mixed with oil leeks mixed, and finally add 5 grams of salt and mix well, pork and leek filling is mixed.
5, wrapping dumplings
Knead the dough in two, the sentences are rolled into strips and cut into small, uniform doses, sprinkle a small amount of dry flour and press flat.
Use a rolling pin to roll the flattened dosage into a round dumpling skin, wrapped in pork and chive filling and pinched tightly, dumplings can be wrapped in any way you like, pinch into your favorite look on the good.
6. Cook the dumplings
Add water to the pot, and depending on how many dumplings you have, add as much water as possible.
Bring the water to a boil over high heat and add the dumplings, gently pushing them into the pot to prevent them from staining the pan, wait for the water to boil again, and then cook over low heat for three to four minutes.
Fish out dipped in sauce, enjoy it, pork and leek dumplings bite full of popping juice, pork aroma with the special flavor of leeks, can be delicious can not stop talking. Pork and leek dumplings delicious secret, teach you to mix the filling tips, thin skin and large filling, delicious and simple.