Health benefits
Chives: disperse blood stasis
Pepper: nourish blood, protect teeth, protect bones
Zanthoxylum bungeanum: stop diarrhea
Ingredients
Meat filling ( 500g ) | Chives ( 500 grams ) |
| Ginger powder ( appropriate amount ) | Thirteen spices ( A little ) |
Pepper ( A little ) | Cooking wine ( half a spoon ) | Dark soy sauce ( One tablespoon ) | Light soy sauce ( One tablespoon ) |
Salt (appropriate amount) | Panthoxylum bungeanum (6 capsules ) |
Edible oil ( appropriate amount ) | Water ( a cup ) |
How to make leek meat dumplings
1. Pour an appropriate amount of oil into the wok.When the oil is hot, add the Sichuan peppercorns.Once fragrant, turn off the heat.The Sichuan peppercorns will become darker in color and should not be black.Drain the Sichuan peppercorns and make Sichuan peppercorn oil.Then pour in dark soy sauce and light soy sauce, then pour the meat filling and minced ginger into the pot, and stir evenly in one direction.
2. Wash the leeks in advance, control the moisture and set aside.
3. Chop the leeks.
4.Put the chopped leeks into the meat, and be sure to mix the meat and the meat in one direction Stir the leeks evenly, sprinkle with salt and stir evenly.
5. Pour water into the flour and knead it into a smooth dough.
6. Roll out the dumpling wrappers.
7. Packaged!
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