Chaoshan-flavored Shrimp and Bamboo Kueh Dressed in Tortellini

Name: Chaoshan-flavored Shrimp and Bamboo Kueh Dressed in Tortellini
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 750g Bamboo shoots; 500g shrimp; 200g Pork filling; 20g Flower Mushroom; 750g dumpling skin; 50g celery; Some Cooking oil; Some Fish sauce; Some salt; Some water; Some pepper

by Alien limit

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

5

The bamboo shoots in Shantou are only in season in summer and autumn. At this time of the year, I always buy some to make bamboo kueh. The taste of bamboo shoots and prawns are very good, and they are indispensable. Go to the vegetable market early to find the best sea prawns, and then buy the bamboo shoots. The two flavors are a bit lacking. Let’s have some meat fillings to reconcile the freshness. There are only mushrooms at home, so I just soaked two of them to enhance the flavor. I bought ready-made dumpling skins and planned to make fried bamboo shoots. I found handmade bamboo shoots after wrapping half of it. The height of the electric baking pan is not suitable. Then I think about it. The tortellini mold is stored in the cabinet. It has not been used for several years. Why not try it out~
The crooked hit is right, so there is this Chaoshan-flavored shrimp and bamboo kueh in the coat of tortellini! ! !

Chaoshan-flavored Shrimp and Bamboo Kueh Dressed in Tortellini

1. All materials are ready

Chaoshan-flavored Shrimp and Bamboo Kueh Dressed in Tortellini recipe

2. For ingredients other than minced meat, rinse the other ingredients with tap water;

3. Put the mushrooms in a bowl, soak them in warm water until soft and cut the stalks;

4. Break the shrimp and remove the shells. Use a toothpick to pick out the shrimp intestines, wash, drain, and cut into small sections;

5. After the bamboo shoots are removed, they are cut into small granules with a knife;

6. Cut flower mushrooms and celery into fine granules;

7. Put the bamboo shoots, shrimps, mushrooms, minced meat and celery into a large container and grind in pepper;

8. Add oil, salt, fish sauce and appropriate amount of water for soaking the mushrooms;

9. Stir all the ingredients with chopsticks and store them in the refrigerator for an hour to make them more delicious;

10. Take a dumpling wrapper and spread it on the tortellini mold, and insert the prepared dumpling filling;

11. Cover with a dumpling wrapper and roll it into shape with a rolling pin;

12. Start the preheating function of the "Fried Pie" of the electric baking pan;

13. Brush a thin layer of oil on the heating plate under the electric baking pan, and put the dumplings into it;

14. Activate the "Ping Pie" function of the electric baking pan, and enable the upper and lower fire to heat up. After a few minutes, the alarm sounds and you will see golden dumplings on both sides when you open the lid. Bring some old vinegar and start eating.

Tips:
1. You can pack more dumplings at a time, store in quick-frozen, and take as you eat;
2. The water used to soak the flower mushrooms is used to mix the stuffing, that is, it retains its nutritional value and has a moisturizing effect;
3. After the dumplings are put into the pot, spray some water on the surface, and the finished product will not be too dry;
4. Midea's MC-JCN30A electric baking pan has the "Fried Pie" function, which can be used to fry dumplings. It can automatically control the temperature without worrying about the temperature and time control. You can achieve the golden effect on both sides by touching the power switch with one hand. The bottom doesn't splash, it's perfect.