Lotus root and pork dumplings

Overview

Lotus roots in winter are sweeter and are delicious when used in cooking or stuffing.

Cut the pork into small pieces, with eight parts lean and two parts fat.
Chop slowly and finely with a knife.
Add grated ginger and continue chopping.
Put the minced meat filling into a basin, add eggs, a little salt, and a little light soy sauce.
Use chopsticks to stir evenly.
Peel the lotus root and cut into small pieces.
Use a blender to grind into powder.
Add minced lotus root to the meat filling.
Continue to stir evenly to fully combine the minced lotus root and meat filling.
A piece of dumpling wrapper, put appropriate amount of fillings on it.
Just fold it in half and pinch it tightly to wrap all the dumplings.
Mix chili oil, vinegar, a little salt and chicken essence into the dipping sauce.
After the water boils, add the dumplings.
Do not flip the dumplings for a while after putting them in to avoid breaking the skin.
When the dumplings boil again and start to float, shake the pot gently.
After pouring water twice, cook again until all the dumplings float, then turn off the heat and take them out.
Take it out and pour it with dipping water.