Pot-belly leek and pork dumplings
Overview
A common staple food in the north: dumplings. This is my first upload, so please bear with me, fellow foodies. I made two kinds of dumplings at noon, one with leeks and pork, and one with leeks, shrimp skin, fungus, and three delicacies. My son said the pork version is still more delicious, but I think the three delicacies version is more nutritious and tastes very good. The dumpling wrappers are purchased ready-made, and it took about an hour from picking vegetables, washing vegetables, cutting meat, to eating hot dumplings. This depends on your manpower. It will be slower if one person does the job.
Tags
Ingredients
Steps
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Wash the leeks and chop them finely.
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Wash and chop the cabbage.
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Dice the pork.
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Stir the leeks, cabbage and pork evenly. Then add salt, salad oil, aniseed powder, sesame oil, and stir evenly. The vegetable filling is ready.
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The dumpling wrappers are bought ready-made, so you can wrap them directly.
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Now sprinkle a little flour on the board where the dumplings are placed to prevent the dumplings from sticking to the board.
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When making dumplings, use gentle movements but strong force, and wrap them into a crescent shape.
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Look, these are rows of dumplings.
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The pot for cooking dumplings is not very demanding. I cooked them in a frying spoon, and the water must cover the dumplings. After the water boils, add the dumplings. Wait about 10 minutes for the dumplings to be cooked. Use a wooden spatula to turn the dumplings constantly to avoid sticking to the pot. (After the dumplings are put into the water, you can also wait until it boils again and pour cold water into the pot, about 200 grams. After the fourth pour, the dumplings will be cooked. Remember to pour cold water after each boil)
