Main ingredients: leeks, fungus, fresh shellfish, pork Wash the leeks, and when washing the leeks, it is best to soak them in light salt water for 10 minutes, and then rinse them off to remove pesticide residues. Wash and chop the pork (the ratio of fat to lean is 3:7), and the fungus should be soaked in advance.
Fresh shellfish are also cleaned. If it's too big, cut it into small pieces of moderate size, don't cut it too small, add a little salt, cooking wine, oyster sauce and mix well, and marinate for a while. Fresh scallops can be tossed together into the meat filling, or they can be put in separately when making dumplings.
Adjust the meat filling: Put the minced green onion, ginger, salt, white pepper, sugar, light soy sauce, oyster sauce, thirteen spices, cooked oil in the minced meat filling, add a small amount of pepper water in batches as appropriate, and finally add an egg, and stir well in one direction.
Chop the soaked fungus and stir it into the seasoned meat filling. Chop the leeks that control the moisture, add sesame oil to the chopped leeks and mix well, then add to the meat filling (leeks wrapped in oil can prevent water from coming out), and then add a little chicken essence and mix well.
It is best to mix the noodles of dumplings in advance before adjusting the filling. After the dough wakes up, knead it evenly on the cutting board, form it into a dough of uniform size, roll out the skin, wrap the filling, and put the processed fresh shellfish separately.
After the dumplings are wrapped. Put water in the pot, after the water boils, put in a little salt first, then put the dumplings in, push them away with a spoon, add a little cold water after boiling, repeat three times, and you're done.
The dumplings are very fragrant and delicious.