Leeks before Tomb Sweeping Day - Don’t wait for the season, leek and pork stuffed dumplings

Pork belly 400g	Chives 700g
flour About 1000 grams	Five-spice powder Half spoon
Salt 3 spoons	Light soy sauce 1 scoop
Old soy sauce Half spoon	Sesame oil 3 spoons
Peanut oil 5 scoops

Leeks before Qingming Festival-don’t wait until it’s out of season, how to make dumplings stuffed with chives and pork

Step 1

Wash the leeks in advance and drain them

Step 2

I didn't weigh the flour. I measured it with the bowl I used to eat rice. Add three bowls of flour to one and a half bowls of water, stir it into a flocculent shape, and then knead it into a smooth dough. It should be smooth in the basin, smooth on the surface, and smooth on the hands. Cover with plastic wrap and let it rest for half an hour

Step 3

I minced the pork belly at the vegetable market because children don’t eat fatty meat. In fact, minced pork is more fragrant. I added five-spice powder, light soy sauce, dark soy sauce, salt, and peanut oil. As a northerner, I especially like to prepare the stuffing. When I put sesame oil in it, I felt that without sesame oil, there would be no soul, so I put in a little more sesame oil.

Step 4

Chop the leeks and mix well with the meat

Step 5

Take the dough, knead it evenly, roll it into long strips, cut it into small pieces, and roll it out.

Step 6

Dip some flour under the dumplings to prevent them from sticking

Step 7

After the water boils, add the dumplings. After running cold water back and forth 4 times, the fragrant leek and pork dumplings are ready. Leeks before Tomb Sweeping Day - Cooking techniques for dumplings stuffed with chives and pork.