Pork and leek dumplings are often eaten by many people, and in fact, the basic steps of making dumplings are the same, mainly the selection of the filling. Pork and leek dumpling filling is commonly eaten, and you can see the specific method below.

I. How to make leek filling dumplings:

1. Wash the pork, cut it into large pieces, add a piece of ginger, and boil it, don’t add too much water;

2. Skim the foam when the water boils, keep the lid open, and simmer on low heat;

3. Boil until the pork is cooked through with a chopstick, leaving a little white and thick meat soup;

4. Cut the pork into small pieces, pour it into a bowl, add meat soup, mix it evenly, let the soup absorb into the meat, it’s best not to have any soup left, and if there’s too much meat soup, some can be saved;

5. Add a little cooking wine (not too much, too much soup in the filling will also affect the taste), minced ginger;

6. Add the chopped leek (7-8 mm long), mix well, then add some olive oil or cooked peanut oil, mix well;

7. Mix in salt before wrapping; (the oil has wrapped up the moisture in the leek and pork, and it’s not easy to extract the water with salt after adding it)

8. Add one egg and flour to the dumpling skin, make it slightly harder, and try to roll it thin and large (you can also buy ready-made ones);

9. After wrapping, boil water, add the dumplings, and boil for a little while when the pot boils (take it out as soon as the skin is cooked, the leek will continue to cook after taking out, so it should not be overcooked);