Pork stuffing

500 grams

Chinese chives

300 grams

flour

500 grams

ingredients

spring onion

4 pieces

ginger

1 block

shallots

two

Sichuan pepper

1 pinch

seasoning

light soy sauce

3 tablespoons

cooking wine

2 tablespoons

oyster sauce

1 tablespoon

White pepper

2 grams

salt

3 grams

oil

of appropriate amount

Xianxiang

one's taste

boil

craft

one hour

time consuming

ordinary

difficulty

Steps of pork and leek dumplings

Steps for making pork and leek dumplings: 1 1 ingredients collection.

Steps for making pork and leek dumplings: 2 2 Season the meat stuffing first: 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 2 grams of oyster sauce 1 tablespoon, 2 grams of white pepper, and 0 gram of salt 1 gram, and stir evenly in one direction.

Steps of pork and leek dumplings: 3 3 The seasoned meat stuffing is first poured into onion Jiang Shui, and then sealed with dried onion pepper oil, which is a complete step of stuffing blending. Jiang Shui: Chop the ginger with a knife, and the more chopped it is, the better. Cut the shallots into oblique sections, put them in 200g of clean water, rub them with your hands and let them stand for 30 minutes. After seasoning the minced meat, take the onion Jiang Shui with a spoon and start to draw water: add 2 tablespoons each time, then stir in one direction until all the water is consumed, and then repeat the previous step until all the water is drawn. Don't pour it all at once, add it bit by bit, and then continue to add it after the last water and meat stuffing is completely absorbed.

Steps of pork and leek dumplings: 4 4 Oil seal: Oil seal must be carried out after the meat is drawn. If this step is not carried out, the meat will run out after standing for a while. Coffee is sealed by fried oil of dried onion and pepper. Pepper can remove fishy smell and enhance fragrance, and it tastes particularly good when mixed with dumpling stuffing. After frying the dried onion and pepper, cool down and pour it in, and stir well. Refrigerate and let stand for 30 minutes.

Steps of pork and leek dumplings: 5 5. Wash leeks, drain water, cut them evenly, pour in 1 tbsp oil, and mix well gently. The oil can lock the water in leeks, so don't add meat first, and then mix them before wrapping.

Steps for making pork and leek dumplings: The ratio of flour to water is usually 2: 1, which is not 100%, because the flour used by everyone is different, the manufacturers are different, the texture is different, and the water consumption may be slightly different. Coffee teaches you a way to judge by the naked eye. Pour 500 grams of jiaozi flour into the noodle basin, take about half of the water, add a little salt to the water, and fully stir until it melts. Take a pair of chopsticks, slowly pour the water into the noodle basin, and slowly stir with chopsticks to make flour wadding without dry powder, and then knead it. Knead it repeatedly into dough, and feel that the water is added with a little more flour, and then pour a little less water to fully knead it. Finally, it must not be too soft to form a dough. Cover the pot and wake up for 30 minutes.

Steps for making pork and leek dumplings: 7 7 After the dough wakes up, it should be fully kneaded, so that it is stiff and soft. It feels obedient in your hands. Divide it into pieces, take a piece of dough, and put the rest into the basin and cover it. Take it whenever you want. Knead the dough into long strips and cut them into equal-sized tablets.

Steps of pork and leek dumplings: Before rolling the skin, mix the stuffing, pour the leek into the meat stuffing, add 2 grams of salt to taste, stir well and wrap it.

Steps of making pork and leek dumplings: 9 9 Each dose is pressed flat into a dough cake and rolled into a dumpling skin. The best dumpling skin is thick in the middle and thin around. The making method is: hold the edge of the dough cake with your left hand, roll it with your right hand, and roll it around with your left hand. Generally, four or five sticks are rolled into a skin. The dough rolled out in this way is thick in the middle and thin around. After jiaozi wraps it, it will be on the edge of jiaozi. Wrap the dough as soon as possible after rolling. If it is left for a long time, it will become hard and difficult to close. In addition, when wrapping, give enough strength and pinch the edge tightly.

Steps for making pork and leek dumplings: 10 10 There are many ways to wrap jiaozi, the most common ones are jiaozi Yuanbao, jiaozi Maisui, jiaozi Moon, etc. Among many ways to wrap jiaozi, coffee loves to wrap jiaozi Yuanbao, which is simple and fast, that is, the dough is stuffed into the stuffing, and the hands cling to the edge of the dough and are squeezed gently with the power of the jaws, and a jiaozi is completed very quickly.

Steps for making pork and leek dumplings:111Remember to sprinkle some dry flour on the panel to prevent jiaozi from sticking to the panel.

Steps of pork and leek dumplings: 12 12 Boiling dumplings Tips: Give enough water in the pot, add a little salt to the water and boil it, so as to enhance the toughness of the dumpling skin without breaking the skin. Boiled water is poured into jiaozi, and then poured in from the side of the pot with a colander and gently pushed out to the opposite side along the bottom of the pot. This operation can make jiaozi not stick to the bottom. Cover the pot and cook. The meat jiaozi is boiled for three times. After the third boiling, jiaozi can be fished out, and the top is ripe without breaking the skin.