Pork and Leek Dumplings

1. Put flour into a bowl, add 2 grams of salt, and knead with water to form a slightly smooth dough. Cover with a damp cloth or cling film and let it sit for about 40 minutes before use

2. Fresh pork filling ready

3. Add vegetable oil, salt, and soy sauce to season. If it is particularly dry, add a small amount of water to make the meat filling more flavorful

4. Wash the chives thoroughly and shake off any excess water

5. Cut into small pieces

6. Add the simmered meat filling and stir evenly

7. Take an appropriate amount of the kneaded dough, rub it into long strips on a chopping board, cut them into small uniformly sized pills, and then roll them into small round skin with thin edges and slightly thick center

8. Wrap dumplings according to your own technique

9. Boil the water in the pot, add an appropriate amount of dumplings, and use a spoon to push the water along the edge of the pot to make the water move. This can prevent the dumplings from sticking, and this action should be done occasionally; After the water boils, pour in half a bowl of cold water to cool it down. Use the water temperature to ripen the filling inside the dumplings. Boil twice and order cold water twice. Wait for the dumpling's belly to bulge and become round, then it can be taken out of the pot

10. Dip it in vinegar, chili oil, or garlic according to personal taste. The delicious and tempting pork and leek dumplings are satisfying! Actually, deliciousness is that simple!