Leek stuffed dumplings-artifact flour recipe

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  1.First prepare Igudao wheat flour and Water (dumpling wrappers are harder than other pastas, so the proportion of water is a little less

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  2.Put an appropriate amount of Yigudao flour into a larger container, add salt and water, mix evenly, and mix into a flocculent form

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  3. Knead the dough, seal it and let it rest for about 20 minutes (knead it again after 20 minutes to form a smooth dough, and then dough it for about 15 minutes)

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  4.While the noodles are resting, prepare the fillings.Add all the seasonings to the minced meat, mix well and set aside p>

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  5. Wash and chop the leeks, add them to the minced meat, mix well and set aside

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  6. Roll the risen dough into small strips and divide it into 10 grams Roll out the left and right small balls into dumpling skins

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  7.Put in just Mixed leek filling

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  8.Wrap dumplings in the shape you like

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  9.Put it in a pot of boiling water and cook

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  10.Put it out into a plate

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  11. Friends who like strong flavors can add some dipping sauce and enjoy it

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  12.Finished product picture