Chives and pork dumplings

2024-04-04 06:34:48 209

As the saying goes, "At the beginning of winter, the dumpling bowl is not served properly, and no one cares if the ears freeze." At the turn of autumn and winter, eating dumplings is not only a folk custom but also a ritual of life, and it is also a beautiful expectation for winter. It's getting cold, let's eat dumplings. The most common food in my family is Chinese chives and pork dumplings. Local tender chives, paired with pork, are very fragrant.

Details of ingredients

pork500 grams
leek350 grams
Corn oil3 tablespoons
Wei Da Mei Zhen Pin Oyster Sauce2 tablespoons
Weidamei Fragrant Rice Vinegar3 tablespoons
Weida Delicious Fresh Soy Sauce2 tablespoons
Chili oil1 tablespoon
salt15 grams

Technique

difficultySimple
workmanshipcook
tasteSour and Spicy
timeThree hours

Steps to make Chives and pork dumplings

1. Collection of main ingredients.
2. Chop the pork, chop the chives, and put them in a large bowl.
3. Add 1 tablespoon of salt, approximately 15 grams.
4. Add 2 tablespoons of oyster sauce and stir well.
5. Add 2 tablespoons of corn oil and mix well. Let it stand for half an hour.
6. Take a dumpling skin, add an appropriate amount of filling, and wrap it according to your own habits.
7. Squeeze the dumpling skin tightly without revealing the filling.
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.
When cooking dumplings, put a tablespoon of oil in the pot (dumplings are not easy to stick). Boil water and add cold water once or twice, about one bowl at a time. Cook until all the dumplings float up, the dumpling skin is semi transparent, and there is no white on the edges.
10. Take a small bowl and mix the sauce according to your taste. 3 tablespoons of rice vinegar.
11.2 tablespoons soy sauce.
12.1 tablespoons of chili oil (do not add spicy ones).
13. Sour, spicy, salty and fresh, delicious but not inferior to dumplings.