Chives and pork dumplings

1. Chop the pork into meat filling, chop the chives into small pieces, put them into a bowl, add soy sauce, soy sauce, five spice powder, salt, monosodium glutamate, and sesame oil, and stir well.

2. Add cold water to the flour and make a slightly stiff dough. Let it stand for 15 minutes.

3. After kneading the dough, knead it for a moment and make it into a long strip.

4. Cut into evenly sized tablets, sprinkle with flour, and press flat.

5. Roll it into a dough, with a thick center and thin edges to prevent the dumpling from revealing its filling.

6. Take a piece of skin and add as much filling as possible, because once the chives are cooked, the filling becomes very small.

7. As shown in the picture, pinch it into a dumpling.

After wrapping everything, add an appropriate amount of water and a spoonful of salt to the pot to make the dumplings less likely to stick together. After the water boils, add the dumplings and light the water three times. Once the dumplings float on the surface of the water, they can be taken out of the pot. Let them cool a bit and then they can be eaten.