Chives and Pork Dumplings
Overview
As the saying goes: It is better to sit upside down than to be comfortable, and it is better to eat dumplings than to be delicious. New leeks in spring combined with fresh pork belly give it a vibrant and vibrant flavor. Leek and pork dumplings are loved by everyone because of their unique aroma and smooth taste. Leeks are very nutritious and rich in many mineral elements needed by the human body, especially iron. Regular consumption can help us balance our nutrition. Today I will introduce to you an ordinary family version of leek and pork dumplings. I use very few condiments when cooking, especially I never use MSG, chicken essence, etc. But there are four essential ingredients in leek and pork dumplings: minced ginger, peppercorns, soy sauce, and cooked peanut oil. You might as well try making it, it’s super simple.
Tags
Ingredients
Steps
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Add ordinary flour to water according to the ratio of 2:1, and mix it into a dough, and let it rise for half an hour.
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Mince the ginger, fry the peppercorns and press them into thin noodles. Heat the peanut oil in a wok, pour it into a bowl and let it cool. Pour the soy sauce into the bowl and set aside.
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Cut the pork belly into small cubes, add salt, minced ginger, peppercorns, soy sauce, and cooked peanut oil, stir evenly, and marinate.
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Wash and mince leeks.
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Add the marinated meat filling to the leeks and mix well.
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Knead the dough into a long loaf.
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Make into evenly sized portions.
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Sprinkle with dry flour and flatten.
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Roll the dough into dumpling wrappers.
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Wrap into Yuanbao dumplings.
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Boil water in a pot, put the dumplings in, push gently with a spatula, add cold water after boiling, repeat three times, then open the lid and cook for three minutes, wait until the dumplings bulge, take them out and put them on a plate.
