Steamed Leeks and Pork Dumpling Recipe
This leeks and pork dumpling is a popular snack in every Chinese restaurant. It fully utilizes the leek’s aroma. When leek’s aroma mix with pork, it has a full of health and special fragrance that everyone will love. This perfect combination has been tested for hundreds of years. It is always the best!
25g water chestnut
8g chicken powder
white pepper powder
1. If you do not steam the dumpling immediately, use a wet towel to cover the steamer. It prevents moisture loss and makes dumpling skin softer.
2. Knead the dough until it is fully mixed and become fine. It is the key to make the dumpling skin.
Pour the flour on a work surface. Make it as a circle. Add lard, salt, and water in the middle area.
Add the flour into the water. Mix well to make it as a dough.
Knead the dough until smooth and elastic. Use a plastic wrap to cover the dough. Let it rest for 30 minutes. Set aside.
Mince pork and water chestnut into small pieces. Add salt, chicken powder, sugar, sesame oil and white pepper. Mix well.
Flaten the dough to make it thin.
Use a mold (Such as a cup) to make it into rough and flat dumpling skins.
Use the dumpling's skin to wrap the stuffing. And make it into dumpling shape.
Place the dumplings into a steamer. Use high heat to steam for 6 minutes until cooked. Serve.