Carob Dumplings
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Soak the tender beans in light salt water for ten minutes, pick up, blanch it in boiling water, pick up and drain
2. Cut the blanched beans into small pieces, add salt, garlic, ginger, shallots, and sugar; add a little water and mix well
3. Pour in the cleaned small shrimps, add some white vinegar, and stir evenly; sprinkle with black pepper; add one and a half spoons of sesame oil
4. Stir well and set aside
5. Add the flour to the water in portions and stir
6. When the flour sticks to each other
7. Knead it with your hands, knead it to three light (pot light, hand light, surface light), let the noodles stand still, and cover it for half an hour
8. Knead the good noodles again, rub the strips, and cut the ingredients
9. Roll the medicament into a dumpling skin with thin sides and a little thicker middle
10. Pack, take appropriate amount of stuffing, knead in the middle, and knead on both sides
11. Look, a dumpling is ready. Come to a profile, okay?
12. Sit in a pot, cold water, add some salt, turn on high heat, boil the water, and put in the dumplings; when the dumplings float, turn the heat down, turn off the heat for five minutes
13. Serve a few first and serve
