Pork with leeks and dumplings(jiu cai zhu rou jiao zi )

Pork with leeks and dumplings

Introduction:

"Xiaonian is the prelude to the Spring Festival, which is second only to the Chinese New Year. The 23rd of December in northern China is called "Xiaonian", which means the end of the year. In cities and rural areas, every family eats dumplings and drinks to celebrate the lunar new year. "

Production steps:

Step 1: add water to the flour to make a soft dough

Step 2: use the dough relaxation time to prepare meat: ginger peeled and chopped into the meat paste

Step 3: add a little cooking wine, soy sauce, soy sauce, pepper, stir along a direction

Step 4: wash the leeks and cut them into small pieces

Step 5: add appropriate amount of salt and mashed meat, stir well

Step 6: knead the loose dough and divide it into evenly sized tablets

Step 7: roll the dumpling into a thick dumpling skin in the middle and thin around

Step 8: take the right amount of meat stuffing into the dumpling skin and wrap all the stuffing in turn

Step 9: add cold water to the pot and bring to a boil. Add cold water for 2-3 times during the boiling process until the dumplings are cooked

Materials required:

Flour: 300g

Leek: 210g

Pork puree: 200g

Pepper: right amount

Ginger: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Precautions: 1. The dough must be soft and not too hard, otherwise it will affect the taste; 2. Do not cook too many dumplings at a time, so as not to stick together, causing damage to the dumplings and affecting the appearance.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Jiu Cai Zhu Rou Jiao Zi