Dumplings are a favorite food among Chinese people. The filling of dumplings can be varied in countless ways, among which dumplings with pork and onion filling are relatively common and have high nutritional value. Onions have a pungent smell and are good at removing unpleasant odors. The preparation of pork and onion dumplings is not difficult, the key is to adjust the filling. As long as the filling is well prepared, pork and onion dumplings are simply delicious.

First, knead the dough, cover it with plastic wrap, and let it rise on the side. The dumpling dough should not be too soft or too hard. Prepare half a onion, remove the old skin, and wash it.

To mix the meat filling, you can chop or grind it. Then add a moderate amount of water, black pepper, and salt to the chopped or ground meat filling, mix in the same direction, making it thick. Add more water and continue to mix. You can also leave it for a while to do other things, and then add more water once the water is absorbed by the meat filling and mix it again. The onions should be first cut into thin strips and then chopped into small pieces.

After chopping the onions, they can be mixed into the well-mixed pork filling, and mix them in the same direction.

Then add scallions, garlic, ginger, chicken essence, and soy sauce, mix well. I added some green peppers to add some green color and enhance the fresh smell of the green peppers. Finally, drizzle a little sesame oil to add fragrance, and the pork and onion filling is ready.

The dough has risen enough. Take out a piece of dough, knead it into a cylinder-shaped long strip, then divide it into several evenly sized small pieces. You can cut them with a knife or tear them by hand. Then, to prevent the pieces from sticking together, sprinkle a little dry flour and flatten the small pieces.

Use a rolling pin to roll the small pieces of dough into round thin pancakes, which are what we call dumpling wrappers. Now you can start making dumplings. Hold the wrapper with your hands, slightly bend it, and place the meat filling in the middle of the wrapper. Align the edges of the wrapper, pinch the middle first, then the sides, and thus, a dumpling is born.

Follow the same method to shape all the dumplings. Put half a pot of water in the pot, bring it to a boil, and then add the shaped dumplings. Be careful when adding them to the pot, do not pour them all in at once, add them in batches, otherwise the dumplings may stick together and leak filling. Then use a spoon to push forward, opening the dumplings as shown. Cover the lid and continue to cook.

When the dumpling pot boils again, immediately open the lid of the pot, be careful not to be too late or the water may overflow. Then you can keep the lid open while cooking. To prevent the water from boiling too vigorously and causing the dumplings to burst, pour in a moderate amount of cold water into the pot, repeat this three times, and then turn off the heat.

Using a slotted spoon, take out the boiled dumplings, and one by one, the white and plump pork and onion dumplings are ready to be served.