Tea Leaf Dumplings

Rinse the green tea with water first, filter the rinse water and then add fresh water to boil again. Chop the tea leaves and put them into the pork. Let the tea water cool until it is not hot to the touch and set aside.

First, let's casually make a picture. Mix the ground pork with all the auxiliary ingredients and seasonings until evenly combined, stirring in the same direction to develop elasticity. Finally, add the cooled tea water in batches, stirring in the same direction to develop elasticity; you might not use all the tea water, just use enough until the filling absorbs enough liquid.

The steps for making dumplings are omitted; the dumpling wrapper recipe can be found in: Xiangchun Dumplings.