How to make dumplings stuffed with diced chives

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  1. Knead the flour into dough, cut the dough into sections, and then Knead it with both hands and shape it into a long strip about the same thickness as a rolling pin.Cut the dough into the same size, roll it into a round shape in the palm of your hand, press it into a flat round, and then roll it into a dumpling wrapper!

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  2.This is the cut dough.After pressing, it will be flattened and rolled into a round shape.Just dumpling wrappers! When rolling out the dumpling skin, sprinkle some flour on it to prevent it from sticking and making it difficult to roll out.Finally roll it out into a thin dough and it’s ready! Dumpling skin as pictured above!

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  3. To make the stuffing, first cut the leeks into small pieces and put them on a plate, then slice the meat and put them on the plate.Order dark soy sauce, use oil and salt to marinate for 10 minutes, fry in a pot until cooked, take it out to cool, cut into small cubes and put on a plate.After the main ingredients are prepared, add the auxiliary ingredients below: put the cooking oil first, then the oil, and mix well to lock in the water.Add thirteen incense and white pepper, mix well, and finally add salt when wrapping! Otherwise, a lot of water will come out if you put it in first.Be sure to add salt when wrapping at the end! But don’t forget it!

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  4.Finally, put the stuffing in the dumpling skin and wrap it into dumplings, and the dumplings are ready , as shown below!