Pork and Scallion Dumplings

Overview

I like to eat dumplings. I make hundreds of them every time and put them in the freezer. When I’m hungry, I take them out and cook them

Chop the meat filling, half fat and lean is best, oily but not greasy
Chop onion, ginger and garlic
Add all the ingredients in sequence, eggs, onions, ginger, garlic, starch, sesame oil, a little pepper, soy sauce, salt, MSG
Add a little water and stir evenly. Add a little water at a time and stir for a dozen times. Repeat adding water and stirring three or four times
I pack one or two hundred of them each time and store them in the freezer for a month
Very delicious