Health benefits
Leeks: dissipate blood stasis
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Lean meat (a pound) | |
Leeks ( A handful ) | Garlic ( 4 cloves ) |
Onions ( Two ) | Ginger ( one ) |
Salt ( a spoon ) | MSG ( Two spoons ) |
Soy sauce ( One spoon ) | Cornstarch ( a spoonful ) |
Sichuan peppercorn oil ( half a spoon ) |
How to make pork and leek dumplings
1.Wash the prepared ingredients
2.Use a knife to chop the pork into minced meat.The one made with a machine is not as delicious as the one chopped by yourself
3.Mince the leeks
4. If the filling is not enough, chop some more cabbage.Chop the onion and ginger into mince and mix well.Add appropriate amount of salt, soy sauce, pepper oil, monosodium glutamate and cornstarch and mix well.I don’t like soy sauce, so I just dropped two drops
5.Put the stuffing into the middle of the dumpling wrapper, close the two sides and pinch them tightly, and pinch the edges thin
6. Then pinch one pleat with your hands, then two or three in sequence to the end
7. Wrap all the formed dumplings in sequence
8.Add minced garlic, chopped green onion, soy sauce, Sichuan peppercorn oil, vinegar, chili oil to the bowl, and season it with whatever you want.A bowl of fragrant dumplings is ready to eat
Tips
1: Put a bowl of water when wrapping.Dip some water on the edge of the dumpling skin with your hands to make it sticky.2: When cooking, wait for the water to boil, add some cold water once it boils, and add it three times in a row, so that the cooked dumplings will taste better and be tough
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