Dumplings with leek and meat(jiu cai rou shui jiao )

Dumplings with leek and meat

Introduction:

"It's delicious, but if you can't buy Capsella for the time being, use leeks instead."

Production steps:

Step 1: soak leeks in water for 30 minutes, remove and drain water, cut into powder, and mix with pork stuffing.

Step 2: start seasoning. Pour in a little peanut oil, minced ginger, salt, soy sauce and five spice powder.

Step 3: another two spoonfuls of Haitian soy sauce.

Step 4: add an egg white and mix the stuffing well.

Step 5: make the filling sticky and set it aside to make it taste better.

Step 6: prepare dumpling powder.

Step 7: mix the dough with warm water, knead it into a dough that doesn't touch your hands, and let it grow for about 10 minutes.

Step 8: cut the noodles into several sections, and then divide each section into several small dosage forms.

Step 9: flatten into a circle, sprinkle some flour around to prevent the dough from sticking to each other, and then roll the dough.

Step 10: roll into a dumpling skin with thick middle and thin edge.

Step 11: use all kinds of easy to use methods to make dumplings. I use the steamed version.

Step 12: big army...

Materials required:

Leeks: half a Jin

Pork stuffing: half a catty

Ginger powder: appropriate amount

Egg white: 1

Soy sauce: right amount

Five spice powder: appropriate amount

Salt: right amount

Haitian soy sauce: right amount

Sesame oil: appropriate amount

Peanut oil: right amount

Note: leek meat dumplings with Haitian soy sauce is learned from my mother-in-law. It tastes like beans. You might as well try it~

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Rou Shui Jiao