Dumplings stuffed with pork and leek(jiu cai zhu rou xian jiao zi )

Dumplings stuffed with pork and leek

Introduction:

"In summer, I haven't made dumplings for a long time. I'll take advantage of leeks at home to satisfy my hunger."

Production steps:

Step 1: prepare a bowl and a half of flour

Step 2: wash half a catty of leeks and chop them up

Step 3: half a kilo of fresh pork

Step 4: add water to the flour and knead the dough slowly until it doesn't stick and the surface is smooth. Put it in a fresh-keeping bag and let it stand for about 30 minutes

Step 5: first, pour soybean oil and Zanthoxylum noodles into the meat stuffing and stir evenly; after the meat stuffing is stirred, add leek salt monosodium glutamate and stir the stuffing clockwise until the meat stuffing is even and strong

Step 6: sprinkle flour on the table, rub the dough into long strips, and then pull or cut into equal pieces to flatten

Step 7: stick the small pieces of flour evenly and flatten them one by one

Step 8: roll the dumpling skin with a rolling pin, which is thick in the middle and thin on the four sides. When everything is ready, start making dumplings

Step 9: stick enough flour on the bottom of the dumpling to prevent adhesion

Step 10: when making dumplings, cook a pot of water dumplings. When the dumplings are finished, cook the dumplings. When the dumplings are ready, prepare for dinner

Materials required:

Dumpling powder: about one and a half bowls of rice

Leeks: half a Jin

Minced meat: half a catty

Salt: right amount

MSG: right amount

Chinese prickly ash noodles: right amount

Soybean oil: right amount

Note: 1. When mixing with stuffing, you should pay attention to the stuffing should not be too dry. If it is too dry, you can use soybean oil or high soup. 2. The meat should be fresh on the same day. 3. Flour should use dumpling flour as much as possible. 4. The temperature in summer and winter is different. Remember to make noodles at different times. 5. When cooking dumplings, put some salt in the water to prevent adhesion

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Zhu Rou Xian Jiao Zi