How to make dumplings stuffed with leek and meat:

Main ingredients: 350g pork, 350g leek, 500g dumpling skin.

Accessories: 10 grams of salt, appropriate amount of five-spice powder, appropriate amount of sesame oil, appropriate amount of chicken essence, appropriate amount of light soy sauce.

Steps:

1. Remove the rotten and yellow leaves from leeks, wash them clean and dry them in water.

2. Peel the pork and remove the fascia. The fat-to-thin ratio is about 3:7.

3. Chop the pork into small pieces.

4. Chop the leeks and put them into a large bowl with the pork.

5. Add appropriate amount of salt, a little five-spice powder and chicken essence, 2 tablespoons of sesame oil, and 1 tablespoon of light soy sauce.

6. Mix the stuffing evenly in one direction. If it's very dry, add a little water. Note that the water should be added little by little, not too much at once, and the filling should be stirred in one direction, not east and west. After the filling is mixed, you can refrigerate it for a while before wrapping it, which will make it easier to wrap.

7. When preparing to make dumplings, the things are ready. Fill a bowl half full with water.

8. Take a dumpling wrapper and put an appropriate amount of filling. Don’t have too much filling, otherwise it will be difficult to wrap. Use your fingers to dip a little water into the edges of the dumpling wrappers.

9. Glue the middle of the dumpling skin first.

10. Then glue the two ends toward the middle to form 4 corners.

11. Apply a little water to the two outer corners, and then glue them to the middle. A dumpling is wrapped like this. This is the simplest way to wrap dumplings, and the dumplings can sit and not fall over or stick to each other easily.

12. Wrap all the dumpling wrappers in sequence.