Black Rice Radish and Shrimp Dumplings

Black Rice Radish and Shrimp Dumplings

1. Black rice noodles are mixed with flour. Black rice noodles can account for 20-30%. The viscosity of black rice noodles is not enough, so all black rice is not doughy.

2. Slowly add water and stir with chopsticks while adding water.

3. Knead the dough with your hands, and make the dumpling dough slightly softer. "Soft noodle dumplings hard noodle soup". When the dough is made up, cover it with a damp cloth or wrap it with plastic wrap, and let it stand for a while. This time, prepare the filling.

4. Peel the white radish and wash.

5. Grate with a grater, sprinkle with a spoon of salt, stir well, and marinate for about 20 minutes.

6. Marinate the water, remove the water by hand, chop, add oil, and stir well.

7. Chop the onion and add it to the white radish filling.

8. Thaw the shrimp, wash, dry the water, and put it in the chopped radish filling.

9. Add white pepper. Add salt.

10. Add chicken essence, sesame oil, stir well, and the dumpling filling is ready.

11. The dough is good and knead it into a smooth dough. Make a hole in the middle of the dough, knead it finely, and grow it into a strip.

12. Pull the small agent.

13. Roll into a round skin, thick in the middle and thin at the edges.

14. Take a dumpling wrapper, fill it with filling, press the back of a spoon to firm it, and fill more.

15. Kneading. Use your index finger and the bottom of your thumb to gently twist the dumpling wrappers together.

16. Boil water in the pot, lower the dumplings into the pot, and gently push along the edge of the pot with a spoon to prevent the dumplings from sticking. Boil the water, pour in a little cold water, cover the lid, boil the water twice, and boil the water three times. The dumplings float up and the stomach bulges, indicating that the dumplings are cooked.

17. Remove the dumplings and control the water.