How to make pork and green onion dumplings

The following dumplings weigh about 30 pieces

Steps

1. Fillings

< p>1． Processing of green onions: 500g green onions, one spoonful of salt

a. Wash and dice the green onions and put them in a basin;

b. Add a spoonful of salt, mix well and let it sit for 10 minutes;

c. Knead and rub the green onions with your hands;

2. Preparation of onion and ginger water: 20g each of onion and ginger, 200g of water (to remove the fishy smell of pork)

Crush the onion and ginger and put it into a container, add water, and knead with your hands to make the onion and ginger juice Dissolve in water, filter out the onion and ginger to obtain onion and ginger water.

3. Processing of fresh meat: 200g of fresh meat, soy sauce, salt and some sugar

a. Mince the meat, add soy sauce, salt, and sugar according to personal taste, and mix well;

b. Pour 1/3 of the onion and ginger water into the meat and stir in one direction;

c. Add the remaining onion and ginger water in two batches to stir the meat filling.

4. Mix the green onion stuffing and the fresh meat stuffing evenly to make the pork and green onion stuffing.

2. Dough: 150g flour, 80g cold water

1. Mix flour with water and knead vigorously into a smooth dough;

2. Use a knife to cut the dough into pieces, take one piece and knead it into a long strip with a diameter of 2cm;

3. Tear the long strip into even pieces with your hands and flatten it into a round cake shape with your palms;

4. Pinch one end of the round cake with your left hand, and push the rolling pin under your palm with your right hand;

5. Use the palm of your right hand to pull the rolling pin back, and use your left hand to rotate the round cake to the left. Repeat until the dough has been rolled out into a thin circle of dumpling skin.

3. Wrapping method

Everyone has different opinions on how to wrap dumplings, but the simplest one is occasionally used:

1. Spread the dumpling skin flatly on the palm of your hand and add an appropriate amount of filling

2. Fold in half and pinch the dough in the middle

3. Seal from both sides to the middle

4. Press the edge of the dumpling with your thumb and index finger, and squeeze slightly towards the center.

4. Cooking method

1. Add water to the pot and bring to a boil. Add a little peanut oil to avoid sticking to the pot.

2． Cover the dumplings and cook over high heat until they float, add cold water and continue to cook over medium heat

3. Repeat twice until the dumplings are slightly puffed up and plump, then remove from the pan.

Dipping ingredients: 3 cloves of garlic, smash and mince, add a little sugar, soy sauce and vinegar.

Add some mustard, it’s very appetizing.