Practices and methods of rice covered with laver and leek

Materials:

A kilo of leeks

500 grams of pork

Porphyra100g

Eggs 1-2

Proper amount of square dumpling skin

Proper amount of round dumpling skin

Salt, soy sauce, edible oil

Steps:

0. Add salt and soy sauce to the pork paste and stir well. Cut the laver into small pieces. Beat the eggs into a container, stir them with pork sauce, then pour in the chopped laver and stir well.

1. Wash leek, cut into small pieces, and stir with the pork paste with good taste (the pork paste is also added with salt and soy sauce according to the first step).

2. Take a round dumpling skin, put the stuffing in the center of the dumpling skin, fold it in half, pinch the stuffing in the center and bulge slightly, pinch the left and right corners, cross it down and fold it back, and stick some water on the dumpling skin.

3. Take a round dumpling wrapper, fill it in the middle, and fold it in half, as shown in the figure, with a small hem at the edge.

Take a square dumpling wrapper, put the stuffing in the middle, and fold it in half on both sides, but don't fold it symmetrically. (Look at the effect on jiaozi's head) Squeeze the stuffing slightly, pinch the left and right corners, cross it down, fold it back, and glue it with water.

5. Make friends and do fishing. Boil the water first, add a teaspoon of salt after the water is boiled, and put it in jiaozi fire for more than 2 minutes, depending on the number of jiaozi.

6. steamed dumplings. Prepare a steaming rack or iron plate. Put a proper amount of cooking oil on the plate, set the jiaozi, and spray a proper amount of water on the jiaozi. Pour 1kg water into a steamer (also called ding) and steam for 2-3 minutes on high fire.

Tips:

Dry fishing for jiaozi needs sauce.