How to make leek, mushroom, and fungus meat dumplings

• 

  1.Pick and wash the leeks, control the water and set aside

• 

  2. Chop the mushrooms and fungus, add some green onion and ginger to the meat filling and mix well

• 

  3. Knead warm water into a smooth dough, cover it and let it rest for half an hour

• 

  4.Put an appropriate amount of oil, cooking wine, braised soy sauce, or a little light soy sauce and a little dark soy sauce into the meat filling.
  Don’t add too much dark soy sauce, the color will be too dark.If you don’t add it, the color will be too light
  Then stir evenly.
  Then add oil for cooking.Put a spoonful of oil.Just mix the diced leeks, mushrooms and fungus with the meat filling and it’s ready

• 

  5.Mian Xing After it's ready, take it out, knead it, and divide it into several portions.
  Take one piece and roll it into a long strip, cut it into small pieces of the same size with a knife, press it with your hands
  Then use a rolling pin to roll it into a dumpling wrapper

• 6.Put the fillings on the dumpling skin
• 

  7.Pinch it with your hands in the middle, then pinch it from the back, and then pinch it forward from the back.Pinch until it reaches the mouth, and pinch it again with your hands to prevent it from opening
  Just wrap it in sequence

• 

  8.Put a pot of boiling water in a pot.
  When the water boils, lower the dumplings into the pot.
  Use a spoon to gently push the dumplings from the bottom of the pot to stir them.To prevent sticking,
  Because there is meat filling, it is not cooked well
  When the water boils again, pour half a bowl of cold water into the pot and beat it.When the water boils, pour half a bowl of cold water,
  beat continuously in sequence It will be cooked after three times of watering.

• 

  9. If you like garlic, you can dice it or Crush the garlic into minced garlic and dip it in vinegar to dip the dumplings in.

• 

  10.Let’s eat p>

• 

  11.It’s more delicious with vinegar

• 

  12.One more haha?

• 

  13.It’s delicious