Exclusive Pork and Cucumber Dumplings

Wash the cucumber clean and set aside.

Soak star anise and Sichuan pepper in hot water, cover and let steep for ten minutes, then cool and set aside.

Chop the pork into minced meat, add minced ginger, then add an appropriate amount of refined salt, oyster sauce, light soy sauce, white sugar, and chicken essence. Then gradually add water infused with Sichuan peppercorns and star anise, a little at a time, stirring as you go, so the minced meat fully absorbs the water until the surface of the meat is sticky and elastic. I used about half a small bowl of water.

Then add chopped green onions and stir evenly, add sesame oil and light corn oil and stir evenly, so that it locks in moisture and simmers for at least twenty minutes.

Grate the cucumber into shreds, and add a little fine salt to draw out the moisture.

Squeeze the cucumber shreds dry and mix them into the filling.

Add a little refined salt to the flour to increase elasticity, gradually add water, and knead into a slightly firm dough. Let the dough rest for ten minutes, then knead it repeatedly until smooth and divide into even portions. Roll out the dough.

Wrap them into dumplings.

After the water in the pot boils, add the dumplings and cook until they float to the surface.

Fresh and fragrant, not greasy, delicious and tasty!