1, ready to use: pork filling appropriate amount, leek appropriate amount, salt, cooking wine, monosodium glutamate appropriate amount, soy sauce, cooking oil, seasoning appropriate amount, green onions, ginger appropriate amount.

2, the meat into the pot add wine, broth (no broth can also add water) in one direction, so that the broth into the meat, so that the dumplings made out of the texture of the filling will be better.

3. Chop the green onion and peel and mince the ginger.

4, leeks clean, dry, chopped into a pot with cooking oil, so you can lock the leeks in the water.

5, the meat into the salt, green onions, ginger, seasoning, soy sauce, monosodium glutamate and mix well, and finally into the cooking oil and mix well.

6, the leek into the meat mixture and mix well.

7, flour with warm water and dough, cover and leave for 30 minutes to rise.

8: Knead the dough into strips, cut it into small pieces and press it into a pastry, roll it out and wrap it into dumplings.

9: Boil water in a pot, put in the wrapped dumplings, use a spoon to slide along the edge of the pot so that the dumplings do not stick, open the pot and pour half a bowl of cold water.

10, with a hand pointing dumplings, dumpling skin and dumpling filling separate dumplings are cooked, out of the pot on the plate.