Pork and green onion dumplings

Overview

Eat dumplings during the Mid-Autumn Festival and New Year. How to succeed even if you do it for the first time

Knead the dough with warm water, let it rest for 20 minutes, make it into a dough stick as thick as a rolling pin, roll it and cut it into picture shapes
Boil oil in a pan, add Sichuan peppercorns, minced ginger, etc., stir-fry until fragrant, let cool, add meat, and add soy sauce. Thirteen incense, oil consumption, egg white, etc.
Roll out the dough in circles with both hands. The right hand does not move in any direction and only moves the rolling pin. The left hand turns the dough. After one or two times, you will become proficient and fast. Otherwise it would be too slow to make dumplings,
Chop the scallions into even sizes
When wrapping, add green onions last. Remember, there will be no smell of green onions
Use both hands to squeeze the shape with your thumb and index finger interlaced
Put the pot into the pot and cook for about 15 minutes. The bigger the bag I made, the more meat there is. You can boil it a few more times and add water. The picture shows it after taking it out of the pot
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