Fried/boiled handmade dumplings with leek and fresh meat (whole process)

Overview

Handmade dumplings, every family has their own favorite taste. Leek and fresh meat dumplings have long been among the top three most popular dumpling fillings in my family. And in Toronto, a place where food is more expensive than meat, the only way to eat leek dumplings with a meat-vegetable ratio of 1:1.5 is by yourself. The StandMixer, which is very popular in North America, comes into play here.

Tags

• staple food
• home cooking
• old man
• breakfast
• dinner with friends
• spring recipes
• chives
• egg
• ginger powder
• high gluten flour
• onions
• pork
• salt
• water

Ingredients

Steps

1. 1 First, let me deal with the ingredients for the stuffing (you can choose ground pork or chop it yourself): a. Semi-fatty lean pork, 500g b. Leek, 750g c. Egg, 1 d. Green onion, 3 stalks

   

2. 2 Mix the minced meat, eggs and seasonings (salt, soy sauce, sugar, pepper) into a mixing pot.

   

3. 3 Stir until the meat becomes gelatinous. During this period, add cornstarch water and water based on visual inspection to make the meat smooth and full of moisture.

   

4. 4 Take out a small piece of the stir-fried meat and fry it on the frying pan to ensure that the flavor is sufficient. There is no need to consider the saltiness of the meat filling, as long as it is just right.

   

5. 5 Then we chop the leeks and spring onions into small pieces.

   

6. 6 Put it into a large bowl and stir it evenly with raw oil. This step is to effectively lock in the moisture of the vegetables in the dumpling filling.

   

7. 7 At this time, we have to prepare the noodles. Let’s review the ingredients first: a. High-gluten flour, 650 grams b. Water, 400 grams c. Salt, half a teaspoon

   

8. 8 Use a flour hook to knead the dough in a mixer until it becomes chewy, then cover with a damp cloth and let it rest for 30 minutes.

   

9. 9 Take out the rested dough and knead it a few times with your hands to complete the dumpling wrappers.

   

10. 10 At this time, add about 3 teaspoons of salt to the leeks and stir evenly.

    

11. 11 Pour the previously prepared meat sauce, add raw oil and sesame oil, and stir evenly. At this point, the dumpling filling has been made.

    

12. 12 The fillings with vegetables must be packed quickly. The hand-rolled wrapper has always been a favorite of dumpling lovers. It does not necessarily need to be very thin if you like the rich aroma of noodles.

    

13. 13 As for the wrapping method, I personally learned from Shandong masters. I never pinch the pleats, but use both hands to shape them.

    

14. 14 Next, I will introduce 2 cooking methods, frying (emphasis on) and boiling.

    

15. 15 Put a little oil in a non-stick pan, spread the dumplings in the pan, pour in half a bowl of water, and fry over high heat.

    

16. 16 Cover the pot until the water boils. If the top layer of the dumplings is cooked, remove the lid.

    

17. 17 Continue to use high heat to dry out the water.

    

18. 18 Continue to use high heat to dry out the water.

    

19. 19 Boiling in water is even more convenient. Just add a little salt and oil to the boiling water and cook the dumplings until they float.

    

20. 20 Finally, let’s take a look at the finished product.