Hakka handmade meat dumplings

Overview

This dish is an indispensable dish in our Wengyuan Hakka customs, festivals and banquets. When I was young, whenever my grandma made this meat dumpling, we who were playing outside the door would rush home when we smelled the smell. We were so greedy that we stuffed it into our mouths as soon as it came out of the pot, regardless of how hot it was. Now, when I cook this dish, Xiaobei, who doesn’t like meat, can always eat an extra bowl of rice, and I feel quite satisfied ^_^

Tags

• hot dishes
• light soy sauce
• oil
• pork
• sweet potato flour
• salt
• shallots

Ingredients

Steps

1. 1 Important ingredients ~ shallots

   

2. 2 Farm pork, pork front leg meat

   

3. 3 Peel the shallots, wash them and chop them into small pieces (if you have a meat grinder, it’s better to use a meat grinder, because...it’s so “moving” ~ Xiaobei said it, I was moved to tears😂)

   

4. 4 Chop the pork by hand (I personally feel that the meat is chopped with a meat grinder and loses its elasticity and is not as delicious as hand-chopped) 2. Add chopped shallots, sweet potato starch, salt, oil, and light soy sauce to the minced meat and mix well 3. Form into balls according to the size you like. If you feel sticky in the middle, you can prepare a bowl of water and wet your hands before beating

   

5. 5 Put it in a pot and steam it for about 20 minutes (depending on the size of the meatballs, you can eat them once they are steamed)