Asparagus, Fungus and Shrimp Dumplings (full Version)
1.
A. Stuffing: Thaw the shrimps, pump the intestines, wash and drain.
2.
Cut the drained shrimp into small pieces.
3.
Thinly slice ginger.
4.
Wash the scallions, peel off the old skin, and cut into thin slices.
5.
Soak the dried black fungus in warm water in advance.
6.
Wash the asparagus, cut off the hard part at the bottom, and cut into sections.
7.
Soaked black fungus ➕ asparagus ➕ ginger slices, crush them with a blender.
8.
I use Fischler, first use the 2nd gear to quickly break it, and then use the 1st gear to break it. Asparagus and black fungus, I suggest not to beat them too finely in the second gear, without the pleasure of biting.
9.
Stir the smashed ingredients, shrimp segments, green onions, ground pork, and eggs.
10.
Then add all the seasonings, mix and mix well (the dumpling filling should be a bit saltier, because part of the flavor will be lost during the cooking process).
11.
B. Kneading: flour ➕ salt, mix well.
12.
Pour the net water at room temperature several times into the flour and knead it into a dough.
13.
Put the kneaded smooth dough in a basin, cover it with a slightly damp cloth, and let it stand (also wake up the noodles) for 40 minutes.
14.
C. Making dumplings: After waking up the dough, cut it in half with a knife, sprinkle raw flour on the cutting board (to prevent adhesion), and rub the dough into a strip. The thickness is based on the diameter of the dough that you hold gently with your tiger's mouth, and then use a knife to cut it into small doses.
15.
Sprinkle raw flour thinly on the agent (to prevent adhesion), round the agent slightly, and then press it flat with the palm of your hand.
16.
Gently pinch the flattening agent with one hand, and roll the agent up and down with a rolling pin with the other hand to roll the agent into a thick dumpling wrapper around the center and thin surroundings. While rolling, pay attention to the hand holding the dough to rotate the dumpling.
17.
It is recommended to stack the rolled dumpling wrappers together to slow down the drying speed.
18.
Put the adjusted dumpling filling on the rolled dumpling wrapper and pinch the dumpling wrapper according to the shape you are accustomed to.
19.
I am used to pinching the shape of this pleat. There are also two squeezed shapes.
20.
Dip some raw flour on the bottom of the wrapped raw dumplings (to prevent sticking), and place them on the lidding board or panel.
21.
D. Boil dumplings: Put half of the pot of water in the pot, add a spoonful of salt (to prevent the dumplings from breaking), cover the pot and bring to a boil.
22.
After the water boils, put in the raw dumplings and scrape against the inner wall of the pot with a spoon or spatula to prevent the dumplings from sticking to the pot wall.
23.
After the dumpling water is boiled for the first time, open the lid, pour a cup of cold water, and then cover the pot and continue to boil on high heat.
24.
After the dumplings are boiled for the second time, add cold water again. After boiling again, you can remove the dumplings and serve them on a plate.
25.
Our family eats dumplings, so we drink dumpling soup, so we don’t even need to cook them😄
26.
Dipping favorite: Zhenjiang vinegar➕Sichuan spicy sauce😁
Tips:
1. Because there is raw meat in the dumpling filling, you must add water twice when cooking the dumplings and boil it twice. If the dumpling stuffing is all vegetarian, or there are cooked food (for example: scrambled eggs), you only need to add water.
2. The dough should be harder to knead, so that the dough can roll up on the cutting board during rubbing, otherwise it won't move.
3. When cooking dumplings, cook as much as you eat, and you can put more raw dumplings in a box like I did and put them in the refrigerator to freeze.
4. After the dumplings are taken out of the pot, try to put the dumplings flat on the plate and do not pile up together. That way, it will stick together when it cools a little bit, and it will break easily.
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