Dumplings stuffed with chives and pork

Overview

The colors of spring, the taste of spring.

Wash and chop leeks.
Take an appropriate amount of chopped leek leaves, add an appropriate amount of water and put it into the milkshake bucket of the food processor.
Make leek juice.
Add an appropriate amount of flour to the leek juice, put it into a food processor and knead it into a smooth dough.
And another piece of white dough.
Add one egg, two spoons of light soy sauce, one spoon of oyster sauce, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of vegetable oil to the meat filling, and stir in a circular motion in one direction.
Add appropriate amount of water and stir in a circular motion.
Stir to thicken.
Add leeks.
Mix evenly in circles.
Roll both kinds of dough into two long strips.
Roll out the green ones and wrap them in white flour.
Knead until smooth.
Break into equal-sized pieces.
Flatten.
Roll out the dough.
Make dumplings.
Put an appropriate amount of water in the pot and bring to a boil, add the dumplings, push them up to avoid sticking to the pot, cover the pot and bring to a boil.
Then order cold water three times, make the dumplings puff up, turn off the heat and take them out.
Finished product picture.