-
1
Peel and slice the pork, and chop the onion and ginger. -
2
Chop into puree. -
3
Put in a basin, add salt, five-spice powder, pepper, light soy sauce, dark soy sauce, MSG, add 200g of water, and stir quickly in one direction. -
4
The whipped meat filling. -
5
Wash the chives and drain the water. -
6
Chop it into pieces and put it into the pot. Add the peppercorn oil and stir evenly. No more salt. -
7
Add the meat filling and stir evenly. -
8
Mixed meat filling. -
9
Add an appropriate amount of boiling water to 500g flour, stir it into floc while pouring, knead it into a smooth dough, roll it into long strips, cut it into evenly sized balls, roll it out and wrap it into your own shape. dumplings. -
10
Place in steamer. -
11
Steam over high heat for about 18 minutes. -
12
Steamed dumplings. -
13
Finished product.
Tips
1. It is best to use front leg meat for stuffing. For 500g of meat, add 200g of water or stock and 13 to 14g of salt. No more salt is added to the dish.
2. Add salt to the leek moss and mix well to lock in moisture.