Pork and green onion dumplings
| Foreleg meat 500g | All-purpose flour 500 grams |
| Green onions 3 roots | Ginger Three or four tablets |
| Zanthoxylum bungeanum Appropriate amount | Old soy sauce Ah 1 spoon |
| Salt Appropriate amount | Light soy sauce 2 scoops |
| MSG Appropriate amount | Chicken Essence Appropriate amount |
| Five-spice powder Appropriate amount | Water 280g |
Step 1
Cover the dough with plastic wrap and let it rise for a while, so that the rolled out dough will be very chewy and not easy to rot.
Step 2
Add the aniseed water that has been soaked in advance to the meat filling, add small amounts and times and stir clockwise until the meat is thick.
Step 3
Add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of salt, 1 spoon of thirteen spices, 1 spoon of chicken powder, 1 spoon of MSG and a little pepper and mix well
Step 4
Add chopped green onion, drizzle with hot oil to bring out the aroma, stir evenly, and the dumpling filling is ready
Step 5
Knead the rested dough until it is smooth, roll it into long and even strips, cut it into even balls, and roll it into a dough.
Step 6
Just wrap it into the shape of dumplings you like.
Step 7
Bring the water to a boil, then add water several times and boil again. Because the stuffing is raw meat, it needs to be cooked a little longer.
Step 8
It's delicious. The meat fillings are all in one ball. They are chewy and smooth. I also made some with corn. The fruit corn is especially delicious. Pork and Scallion Dumplings RecipeWhen kneading the noodles, add a little salt and cooking oil, I forgot to write them in, so that the mixed noodles will not become hard no matter how long they are left, and will still be very chewy
