Chives, pork dumplings-You Are Foodie

By Arabela
36

Chives, pork dumplings

As the saying goes, 'Do not eat dumplings or bowls during the beginning of winter. If your ears freeze, no one will care.' The beginning of winter is the transition between autumn and winter, and eating dumplings is not only a folk custom but also a sense of ritual in life. It is also a beautiful expectation for winter. It's getting cold, let's eat dumplings. The most common dish I eat at home is chives and pork dumplings. Local tender chives, paired with pork, are so delicious.

Main Ingredients

Leek 350g
pork 500g

Auxiliary Ingredients

Corn oil 3 tablespoons

Seasonings

salt 15 grams
capsicol 1 tablespoon
Weida Delicious Fresh Soy Sauce 2 tablespoons
Wei Da Mei Qingxiang Rice Vinegar 3 tablespoons
Weidamei premium oyster sauce 2 tablespoons

1. Pork is best with some fat, pure lean meat is too dry. I usually use front leg meat.2. Leek itself has a unique aroma, and it is not recommended to add other flavorful ingredients.3. When making dumplings and buns, I like to add some oyster sauce to enhance the freshness of the filling. Mix the dumpling filling and add a little oil to lock in the moisture.4. Dumpling dipping sauce should be prepared according to one's own preferences. If spicy food is not acceptable, chili oil should not be added.

Step 1 . Collection of main ingredients.

Step 2 . Chop the pork and chives, then put them into a large bowl.

Step 3 . Add 1 tablespoon of salt, about 15 grams.

Step 4 . Add 2 tablespoons of oyster sauce and stir well.

Step 5 . Add 2 tablespoons of corn oil and mix well. Let it stand for half an hour.

Step 6 . Take a dumpling wrapper, add an appropriate amount of filling, and wrap it according to your own habits.

Step 7 . Pinch the dumpling skin tightly without revealing the filling.

Step 8 . Sprinkle starch on the plate to prevent sticking. You can pack it one day in advance, freeze it in the refrigerator, and cook it the next morning.

Step 9 . When cooking dumplings, put a tablespoon of oil in the pot (dumplings are not easy to stick together). Add cold water once or twice when the water boils, each time about one bowl. Boil until all the dumplings are floating, the dumpling skin is semi transparent, and there is no white edge.

Step 10 . Take a small bowl and mix the dipping sauce according to your own taste. 3 tablespoons of rice vinegar.

Step 11 . 2 tablespoons soy sauce.

Step 12 . 1 tablespoon chili oil (if you can't eat spicy food, don't put it).

Step 13 . Sour, spicy, salty, and fresh, delicious beyond dumplings.

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