Filling core ingredients.

Dumpling skin and minced pork.

Reduce and mince the leek and carrot ingredients.

Mix the minced pork and all ingredients together in a stainless steel bowl.

Add salt, sugar, monosodium glutamate (MSG) and cooking wine seasoning to the bowl.

Prepare the dumpling skins and a small bowl of water. Allow the cores to sit and flavor the dumplings.

The finished dumpling. (There are many ways to make dumplings, so you can do it according to your own skill.)

After the dumplings are wrapped, heat a pan and pour in 10g of salad oil, then place the dumplings into the pan one by one, and then transfer them to the heat and fry them for 20-30 seconds.

After frying, add cold water so that the dumplings are exposed to 1/2 of the water surface.

Then cover the pan with a lid and bring to a boil over medium-low heat until the pan makes a slurping sound, then turn up the heat and open the lid for a few moments (the time can be adjusted according to your preferred degree of tenderness).

Tips

1, pork is best hand cut and chopped out, so the texture will be more chewy.

2, the dumpling skin must be a little larger and thinner, if you roll out the same.

3. When frying the dumplings, do not open the lid of the pan until it makes a slurping sound. If you want to eat slightly charred, time to fry a little longer, but control the fire, do not overheat.