The Dragon Dumplings are thin and tender, smooth and fragrant, with a thick white soup, making them one of the best snacks in Rongcheng. The name of the Dragon Dumplings is not the owner's name, but the three fellows in the "Thick Flower Tea Garden" negotiated the opening of the Dumplings store, and took the "Thick" harmonic "Dragon" for the name, which also means The name is also a symbol of "dragon", which means "dragon and tiger" and "prosperous" business.

Raw materials:

500 grams of semolina, 500 grams of pork leg, broth, pepper, monosodium glutamate (MSG), ginger, sesame oil, Sichuan salt, chicken oil, 2 eggs.

Practice:

1, put the flour on the board in the shape of a "concave", put a little salt, knocked into the egg 1, and then add water to mix, and knead and become dough. Then use a rolling pin to roll the dough into a paper-thin sheet and cut it into 110 four-finger-square sheets.

2, will be fat three lean seven proportion of pork with the back of the knife to pound mushy tendons, chopped fine into mud, add Sichuan salt, ginger juice, egg 1, pepper, monosodium glutamate, mix well, mixed with the right amount of water, stirred into a dry paste, add sesame oil, mix well, made of stuffing standby.

3, the filling into the skin, folded into a triangle, and then the left and right corners of the center folded up and glued, into a diamond-shaped crib sheet blank.

4, with the bowl were put into the Sichuan salt, pepper, monosodium glutamate, chicken oil and the original soup, fishing into the cooked copy of the hand that is complete.