Pork, chives and lotus root dumplings

Main ingredients

Pork filling (front leg meat) 500g 250g leeks

Half lotus root and appropriate amount of cooking wine

An appropriate amount of ground ginger, an appropriate amount of salt

An appropriate amount of oyster sauce, an appropriate amount of light soy sauce

An appropriate amount of chicken essence, a little pepper

2 to 3 drops of sesame oil

How to make pork, leek and lotus root dumplings

1. Wash and drain the leeks, chop them and set aside

2. Chop the pork filling, add a little cooking wine, and use chopsticks to eat it. Stir the minced meat in one direction, then add minced ginger and mix well in the same direction

3. Wash the white lotus root, peel and mince it, add it to the meat filling, and mix well in one direction

4. Add minced chives, add appropriate amount of salt, oyster sauce, light soy sauce, chicken essence, pepper and sesame oil. Stir evenly and set aside.

5. Take the dumpling skin and put the filling in the middle. Apply a thin layer of water around the skin and wrap it well

6. After all the dumplings are wrapped, put boiling water into the pot, add some water and wait until all the dumplings float on the water. You can add a little Cook the salt with the dumplings in the pot to prevent them from sticking together.