Health benefits
Pork: Nourishes yin
Leeks: Dispels blood stasis
Carrots: Strengthens the spleen
Ingredients
Pork ( and leek ratio 1:1 ) | Chives ( and pork ratio 1:1 ) |
| Carrot ( a little ) | Garlic ( 3 -4 petals ) |
Old ginger ( appropriate amount ) | Light soy sauce ( Moderate amount ) |
Cooking wine (appropriate amount) |
How to make leek and pork dumplings
1. Dice the leeks and chop the carrots very finely.I use a juicer to make them very fine.
2. Chop the meat, add the accessories, and stir clockwise.The ratio of lean meat to fat is 7:3 or 6:4.Based on personal preference, I recommend 7:3.It tastes just right without being fat.
3. Chives, pork and carrot mix.Stir clockwise.
4. Wrap it into the shape you like, put it in the water and steam it for about 10 minutes, the time It should not be too long as the leeks will change color easily.
5.The excess is wrapped in wonton wrappers and turned into shaomai.
6. After steaming, remember to turn the dumplings over while they are hot, do not let them It sticks to the plate and becomes juicy when eaten hot.
Tips
When steaming, add the water to the boil and steam for about 10 minutes.If the time is too long, the leeks will turn yellow.After steaming, turn the dumplings over while they are still hot to prevent them from sticking to the plate.You can also steam it on a cloth.The cloth needs to be wetted with water first, and then the dumplings are placed on it to steam.
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