Handmade leek, mushroom and pork dumplings
Overview
My husband calls me a dumpling addict. I like to make dumplings when I have nothing to do. I have tried basically all kinds of fillings, steamed dumplings, fried dumplings, all handmade. I feel that the dumpling wrappers and fillings I buy are not as delicious and fresh as those made by myself. I have a baby and I have less time to take care of the baby. I haven’t eaten dumplings for a long time. I took advantage of the time when the baby was sleeping to see what ingredients were in the refrigerator. I made the dumplings. If there was not enough pork, I added some mushrooms, which are also delicious
Tags
Ingredients
Steps
-
Let’s first talk about how to make dumplings. Put an appropriate amount of filling on the wrapper and press it lightly
-
Pinch the middle on both sides
-
Pinch the right corner
-
Pinch the raised area, and then pinch it together with the corners
-
The right side is wrapped, follow the same steps for the left corner
-
Packaged front view
-
Rear view
-
Chop the pork, mince the mushrooms, chop the leeks into 5 mm pieces, mince the lotus root, mince the green onion and ginger, put them all into a basin, add salt, soy sauce, pepper powder, a little yellow sauce, and finally some vegetable oil, stir well
-
Make the dough into a smooth dough
-
Press the dough into a circle
-
Cut the long strips into even pieces
-
Knead into long, smooth and round strips
-
Roll out the dumpling skin into a round shape with a slightly thicker center and thinner sides. Follow the steps at the beginning to make the dumplings
-
Boil the wrapped dumplings in boiling water. When the water boils, add some cold water and bring to a boil again. After adding it three times, the dumplings will float to the top. Taste one to see if they are done
-
Let’s eat it. It’s delicious
