How to make leek pork dumplings delicious, the home of leek pork dumplings

1.Finely chop the green onion and ginger.

2.Add minced ginger, soy sauce, cooking wine, Sichuan peppercorns, salt, chicken broth and a little sugar to the minced pork.

3.Stir vigorously with chopsticks in one direction.

4.After adding the minced green onion, pour an appropriate amount of sesame oil on the chopped green onion and stir slightly to evenly match.

5.Pick and wash the leeks, control the water, and cut them into minced pieces with a top knife.

6.Add the minced leeks to the minced meat.

7.Stir gently and do not over-stir.

8.Place the appropriate amount of leek pork filling in the dumpling wrapper.

If you are buying a commercially available dumpling wrapper, it is best to brush a small amount of water on the edge of the dumpling wrapper (half circle is sufficient), so that it is easier to glue and the wrapped dumpling will not break when cooked.

9.Fold it in half and pinch the edges slightly.

10.Hold the edge of the dumpling wrapper between your hands and pinch it a little harder.

11.Wrapped.

12.Wrap it all up.

13.Cook in a pot of boiling water.

Health benefits. Leeks: warm, tonify the kidney, detoxify.

Pork belly: nourishes the kidneys, nourishes yin, and nourishes qi.

Green onions: Tongyang, detoxification, blood activation.

Ingredients. 500 grams of leeks.

500 grams of pork belly.

Dumpling wrapper 750 grams.

A section of green onions. Three slices of ginger.

Four cloves of garlic. Salt to taste.

Light soy sauce to taste. Appropriate amount of sesame oil.

Pepper to taste.

Preparation of pork dumplings with leeks.

1.Wash and drain the leeks and cut them into minced pieces, and the leeks are fine-leaved leeks, which are more fragrant than the broad-leaved leeks.

2.Chop the pork belly into a filling, and mince the green onion, ginger and garlic.

3.Add an appropriate amount of salt, light soy sauce, sesame oil, pepper to the meat filling, mix well, add the green onion, ginger and garlic.

4.Add the minced leeks and mix well.

5.The dumpling skin is one and a half pounds, and you can wrap more than 80 dumplings.

6.Place the dumpling filling in the center of the dumpling wrapper.

7.The dumpling skin is pinched, wrapped into dumplings, and a person who wraps wood has a way to take photos of the process Sorry 8I'm done, let's take a close-up.

9.There are a few more dumpling skins, and finally I wrapped a recently popular Internet celebrity Rose Steamed Dumplings 10Steam for 10 minutes, and the dumplings are cooked.

Method 1:

Ingredients: appropriate amount of pork, appropriate amount of leeks;

Ingredients: corn oil, Sichuan pepper noodles, sesame oil, soy sauce (light soy sauce) and salt;

1. Wash and chop the leeks into fine pieces, the finer the better;

3. Mix the minced pork and leeks together and stir well, then add an appropriate amount of corn oil, salt, soy sauce, peppercorn noodles and sesame oil and stir well.

Method 2: Ingredients: appropriate amount of pork, appropriate amount of leeks;

Ingredients: 1 teaspoon of white sugar, appropriate amount of cooking wine, salad oil, salt, chicken essence, pepper, dark soy sauce, light soy sauce, etc.;

1. Chop the pork into minced meat, and the chopping time should be slightly longer to increase the chewiness of the meat;

2. Wash and chop the leeks and set them aside;

3Add an appropriate amount of salt, chicken essence, sugar, pepper, cooking wine, dark soy sauce and salad oil to the minced pork, and stir well;

4. Add leeks to the meat filling, stir well, stir continuously in one direction, then add a little water and stir again, add water three times and stir.

Tips: When adding leeks and stirring, add water and stir a few times because this can make the living filling more chewy, pay attention to the anti-aging soy sauce must be in moderation, otherwise it will lose its beauty.

Breakfast is no longer exquisite, steamed a leek pork stuffed dumplings.

Ingredients: 250 grams of pork, 400 grams of leeks, a little dumpling skin, 12 grams of salt, a little pepper, 100 grams of green onion and ginger water, two eggs.

Method 1Ground pork into minced meat.

2.Add the green onion and ginger water in batches to let the minced meat absorb the water.

3.Two eggs, add a little oil and scramble into minced eggs. Once cooled, pour into the pork filling 4Before wrapping, pour in the chopped leeks and seasonings.

5.Stir well and set aside.

6.Take a dumpling wrapper.

7.Wrap in the filling.

8.Wrap it up.

The preparation of leek pork filling is as follows:

The main ingredient is 380 grams of dumpling wrapper.

240 grams of minced pork.

100 grams of leeks.

Cooking wine. 2 tablespoons light soy sauce.

2 tablespoons salt. Spoon monosodium glutamate.

Preparation of pork stuffed dumplings with leeks.

1.Ingredients: Dumpling skin, minced pork, leeks (washed and chopped).

2.Place the chopped leeks and minced pork in a large bowl.

3.Next, add 2 tablespoons of cooking wine.

4.Add 2 tablespoons of light soy sauce.

5.Add a spoonful of salt.

6.Add a spoonful of MSG.

7.Add an appropriate amount of water.

8.Season and mix well into leek pork filling.

9.Prepare the dumpling wrappers.

10.Next, take the dumpling wrappers and smear some water and put them in the leek pork filling.

11.Wrap it according to your own technique.

12.All wrapped dumplings.

13.Finally, bring the wrapped dumplings to a boil in boiling water.

14.Cook until floating.

Pork minced filling, but coarser than the kind made into pork balls, put it in a basin and add minced ginger, white pepper, soy sauce, a little water, salt, monosodium glutamate, cooking wine, a little sugar and stir in a clockwise direction, pay attention to the direction of stirring can not change, stir for 20 minutes. In the red oil in the pot, add the peppercorns and fry until fragrant, pour into the adjusted meat filling, and mix well. Add the leeks and continue to stir until you feel the strength and start wrapping after setting aside for five minutes.

Note that the leeks should not be fried in a pot first, and do not put salt to kill the water, and the leeks must be put last, so that the leek filling can fully reflect the fresh fragrance of the leeks, otherwise the dumplings made are dry and have no moist and delicious feeling.

Dumplings stuffed with leeks and pork are the most classic and popular dumplings, and there are probably no people in the north who can't make them. However, each family has one taste, and each family is different. I don't dare to say how mine is, anyway, people who have eaten it say it is delicious.

I also have a few tips, including a common dumpling method, to share with you.

1. Leeks should be chosen with confidence: It is said that the pesticide residues of leeks are very serious and difficult to control, so buy organic leeks from the supermarket. Washed leeks must be water-controlled to avoid bringing too much water into the filling; Chopped leeks are mixed with oil first, which is called "oil seal", which can prevent the leeks from directly contacting the salt and precipitating too much water;

2. It's best to cut the meat filling yourself: don't buy ready-made meat filling, think about it, if it's you, will you grind the best meat into meat filling**? Lean meat is not tasty, and it is better to bring a little fat; The cut meat filling must be marinated in advance to taste, with sesame oil and good soy sauce, it must be oh!

This is the secret of the deliciousness of my dumplings - it was spread today;

3. When accompanying the filling, pay attention to always stirring in the same direction: whether it is adding oil, adding salt, chicken essence, ......Remember it's all in the same direction. If "I don't know if the direction is wrong", the stuffing will fall apart and not hold together;

4. Cold water and noodles: the ratio of noodles and water is 2:1, that is, 500 grams of flour with 250 grams of water, if you want the noodles to be softer, add a little more water.

The living noodles should be awake and sober thoroughly, and it is best to knead them several times in the middle, and then wake up after kneading. Let the dough have a certain gluten to press out the dumpling skin that is not easy to cook. As for how to press out a thin and even dumpling skin, "no other, only familiar with it", do more;

5. Try to use less seasonings: five-spice powder, pepper powder, etc. will cover the fragrance of leeks; The spicy flavor of the leeks itself is enough to remove the fishy smell of the meat, so the green onion and ginger are not necessary. Shrimp, dried shrimp and the like can be added a little, but if you want to eat pure meat and leek aroma, you can avoid it.

I will add a little fungus, which is more nutritious, and the light taste of the fungus can enhance the flavor and freshness of the dumplings;

6. Do you want to beat water in the meat filling: Usually you have to beat some water into the meat filling for buns and dumplings in order to make the meat filling soft and smooth and have a good taste, but I never beat water when I make leek dumplings, because the leeks have a lot of water, and there is no possibility of squeezing water, so there is no need to beat water in the meat filling.

Dumpling filling refers to the meat, vegetables, sugar and other ingredients wrapped in the dough of dumplings, which are usually made by chopping the ingredients with a knife and mixing them with seasonings, mainly divided into meat filling and vegetarian filling. According to the research of Chinese and foreign nutritionists and medical scientists, the overall nutritional composition of dumplings is reasonable, and the protein, vitamins, sugars and other nutrients that people need every day are complete, and the pork or chicken, mutton, and seafood in the dumpling filling are rich in high-quality protein, and the vegetables are rich in a variety of nutrients.

The flour used to make dumpling wrappers contains starch, cellulose, sugar, etc.; Eating dumplings regularly is conducive to supplementing various nutrients required by the human body, which is in line with the best standards of modern people's healthy diet. Ingredients: pork and leeks.

Seasoning: salt, five-spice powder, light soy sauce, cooked oil, sesame oil, cooking wine, leek and pork dumpling filling: 1. Chop the pork into a puree, add two spoons of water and whip it in one direction, add salt, five-spice powder, light soy sauce, cooked oil, sesame oil, cooking wine and whip it vigorously, put it in the refrigerator and marinate for a while; 2. Wash the leeks and cut them into minced pieces; 3. Add an appropriate amount of water to the flour and form a smooth dough, cover with plastic wrap and let stand for half an hour; 4. Put the leeks in the minced meat and mix well; 5. Knead the dough into long strips, knead it into small agents, and roll it into dumpling skin; 6. Wrap the filling in the dumpling wrapper.