Chives and fresh meat dumplings

Overview

Dumplings stuffed with chives and pork are considered the most classic and popular dumplings, and most people in the north can’t make them. However, every family has the same taste, but every family is different. I don’t dare to say how mine is, but everyone who has eaten it says it’s delicious. I also have a few tips, including common dumpling recipes, to share with you——

Tags

• staple food
• home cooking
• old man
• new year’s eve dinner
• spring festival
• chicken essence
• chives
• dumpling noodles
• fresh pork
• fungus
• peanut oil
• sugar
• salt
• sesame oil
• soy sauce
• water

Ingredients

Steps

1. 1 Cut the minced pork filling, add appropriate amount of sesame oil and soy sauce, stir evenly in the same direction, cover with plastic wrap and marinate for more than 2 hours;

   

2. 2 Wash the leeks and drain them;

   

3. 3 After mincing the leeks, add 1 tablespoon of peanut oil and stir evenly so that each piece of chopped leeks is coated with a layer of oil;

   

4. 4 Wash the fungus after soaking in water, chop into pieces and set aside;

   

5. 5 Slowly add cold water to the flour and stir it into snowflakes with chopsticks;

   

6. 6 Work again to form a uniform dough, which is relatively rough at this time; cover with a damp cloth or plastic wrap and let it rest for as long as possible, at least 1 hour;

   

7. 7 During the resting period, open the dough and knead it 2 to 3 times;

   

8. 8 The surface of the dough after waking up is very smooth and chewy.

   

9. 9 Put the minced meat, chopped fungus and chopped leeks into a large bowl, and mix evenly in the direction of mixing the minced meat;

   

10. 10 Add an appropriate amount of salt, an appropriate amount of chicken essence and a little sugar, and stir evenly in the original mixing direction;

    

11. 11 The mixed dumpling filling will be in a very viscous state and can hold together well; if there is water in the filling, it will fail.

    

12. 12 Press the rested dough into flat shape;

    

13. 13 Cut off a strip;

    

14. 14 Roll into long and thin round strips;

    

15. 15 Evenly dose;

    

16. 16 Press into small round cakes;

    

17. 17 Roll out the dumpling wrapper - a qualified dumpling wrapper should be a regular round shape, thin on the edges and thick on the inside, with a small dot in the middle. If a beginner can't do it, it doesn't matter. As long as the dumpling maker is skilled, he can wrap the fillings in even if he rolls it into a "provincial map".

    

18. 18 As for the shape of the bag, there are more options, but just decide on what you like! I like this kind of curved eyebrow-shaped or half-moon-shaped dumplings the best. This wrapping method can make the dumpling fillings more evenly distributed and taste even, so that one mouthful is not all meatballs, and the other is all dough——

    

19. 19 The water should be wide. When the water boils, add an appropriate amount of dumplings. Immediately use a spatula to push the dumplings along the edge of the pot to avoid burning the bottom of the pot. Cover the pot with a lid;

    

20. 20 After the dumplings float and boil, add an appropriate amount of cold water, cover the pot, wait for it to boil again, and repeatedly add cold water three times. This is the traditional "three points of water" method for cooking dumplings;

    

21. 21 After boiling the water for the last time, open the lid and keep boiling for 2 or 3 minutes;

    

22. 22 The dumplings are out of the pan!

    

23. 23 One more.