Add salt, pepper, sesame oil, garlic, and water to the pork and mix them evenly to make it more persistent... It's good to put water in three or four times and rub it... You need to be patient to make dumplings. Even if you blanch them in hot water, they won't melt

When the meat became persistent, I covered it with cotton cloth and kept it in the refrigerator for about 20 minutes...

Wash the chives and cut them finely...

Add chopped chives to the meat and mix well with the meat, then cover with cotton cloth and set aside for a while

I need to make dumpling skin dough, but I'll mix the ingredients in flour to make a dough that's sticky enough... If you put it in a plastic bag and put it in the refrigerator for 10 to 20 minutes, it becomes much more filling and delicious

Cut the dough out of the refrigerator into appropriate sizes and roll it round by applying flour

Add a proper amount of meat batter and close it so that it doesn't pop

Just stick it on so that it doesn't pop even if you don't close it high like making kimchi dumplings

Put a little bit of salt in boiling water and blanch the dumplings...

Whenever the water in the dumpling boils up, pour cold water 2-3 times and boil it/ When the chives in the dumpling start to turn green, take it out and eat it ~~