1 piece of pork leg with skin and fat
1 jin (500g) of dumpling wrappers
Pepper, appropriate amount
Starch, appropriate amount Vinegar, appropriate amount 1. Wash the pork skin, place it in a pot, add water, and bring to a boil over high heat. 2. Boil for about 5 minutes. 3. Remove and drain, use tweezers to remove any hairs, and use a knife to scrape off the white fat. 4. Cut into thin strips. 5. Place in a pressure cooker, add ginger, scallions, and cooking wine, and press for 20 minutes. 6. Remove the ginger and scallions. 7. After cooling, pour the mixture along with the broth into a food processor.8. Finely mince the mixture.
9. Pour into a soup pot. 10. Season with salt and pepper. 11. Bring to a boil over high heat and skim off the foam. 12. Add a tied scallion knot and continue simmering for half an hour. 13. Pour into a container to cool, then refrigerate. 14. Finely chop scallions and ginger, add a small amount of water, and blend in a food processor. 15. Blend until smooth. 16. Obtain scallion-ginger juice. 17. Mix ground meat with scallion-ginger juice, salt, light soy sauce, cooking wine, and pepper until well combined. 18. Stir vigorously in one direction until the mixture becomes firm and elastic.19. Remove the frozen pork skin, chop it into small pieces, and mix it evenly into the minced meat.
20. Roll out the edges of the dumpling wrappers until thin, then fill with an appropriate amount of filling. 21. Use your thumb and index finger to fold and pinch the edges together (it is said that at least 14 folds are preferable). 22. Place the dumplings in a steamer over boiling water and steam them over high heat for 5 minutes.
