Health effects
Pork: moisturizes dryness
Leek: warms the middle and promotes qi
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, and dispels cold Solution table
Ingredients
Pork ( 500g ) | Chives ( 500g ) |
Flour ( 500g ) | Onions ( Appropriate amount ) |
Ginger ( Appropriate amount span> ) | Peanut oil ( 30g ) |
Soy sauce ( Two tablespoons ) | Light soy sauce ( One tablespoon ) |
Sichuan peppercorns (a pinch) | Salt (appropriate amount ) |
Water ( appropriate amount ) |
How to make pork and leek dumplings
1.Put the flour into a basin, add water in small amounts and many times, and mix until it becomes fluffy
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2.Knead into a smooth dough, try to make it smooth with hands, basin and surface, cover with plastic wrap for 30 minutes
3. Chop pork with onion and ginger into minced meat, try to choose meat that is three fat and seven lean
4.Put the minced meat into a basin, add peanut oil, pepper powder, soy sauce and dark soy sauce
5.Mix well
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6.Pick, wash and drain the leeks
7.Cut off one centimeter from the root and discard.
8.Cut into foam
9.Put the leeks into the meat filling and mix well
10. Knead the dough again, knead it smooth, and divide it into 3 small doughs.Place the other two in a basin and cover them to avoid air drying
11.Poke a hole in the middle of the dough and pull it larger with your hands
12.Pull open the middle and round it on the chopping board
13.Use your hands to break into small pieces of about 10 grams.If you are not able to break it, you can cut it with a knife.Sprinkle with dry flour and roll it into a round shape on the chopping board
14.Press flat
15.Use a rolling pin to roll it into a thin dumpling wrapper around the edges and slightly thicker in the middle, about the same size as the palm of your hand
16.Take a dumpling wrapper and put the dumpling filling
17.Pinch tightly in the middle
18. Put the middle fingers of both hands on the bottom, and squeeze the thumb and index finger toward the middle at the same time.One dumpling is ready
19.Wrap all the dumplings
20. Add water to the pot and bring to a boil, add an appropriate amount of dumplings, and use a spatula to lift the dumplings along the bottom of the pot to avoid sticking p>
21.After the water boils, pour half a bowl of cold water and boil again
22.When all the dumplings float, you can fish them out
23.The dumplings with large fillings and thin skin are ready to eat!
Tips
1.For the dumpling wrapping method, you can watch my previous video recipe, which is more intuitive!
2.Uneaten dumplings can be stored in the refrigerator and eaten as needed
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