Dumplings with Shrimp Paste

Name: Dumplings with Shrimp Paste
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Pork filling; 200g Green onions; 150g Pigskin jelly; 2 tablespoons Rocaco Shrimp Paste; Some ginger; 1 tablespoon Soy sauce; 2 tablespoons Rice wine; 1g salt; 1 tablespoon sesame oil

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Today I will share a Xiaolongbao, which is soup-filled Xiaolongbao, and the flavoring is the Lejiake Shrimp Paste. This sauce is rich in shrimp meat and high in protein. The umami taste is strong in the mouth, and there is a hint of sweetness in the taste, which is appetizing. The unique formula of shrimp and red pepper makes the tender and juicy shrimp more delicious and delicious. Many delicacies can be made with this shrimp paste, such as dumplings, steamed buns, meatballs, cold dishes, stir-fries, and bibimbap noodles. Today, I used it to season the fillings of Xiaolongbao. The Xiaolongbao is full of umami flavor and very delicious. It should be noted that this sauce is salty, so you should put very little salt, or even no salt.

Ingredients

300g Pork Filling
200g Green Onions
150g Pigskin Jelly
2 tablespoons Rocaco Shrimp Paste
Some Ginger

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1 tablespoon Soy Sauce

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2 tablespoons Rice Wine
1g Salt

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1 tablespoon Sesame Oil

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Dumplings with Shrimp Paste

1. Minced pork stuffing, light soy sauce, rice wine and minced ginger

2. This is the Rokake shrimp paste sauce that is mainly used for seasoning today. It has a layer of oil on it and will be used for mixing with green onions in the back.

3. Put 2 tablespoons of thick sauce and mix well

4. The color is not enough, I put a little soy sauce

5. Chop the green onions and set aside, put a spoonful of oil in the shrimp paste

6. Put another spoonful of sesame oil, and mix the onion with oil first to lock the moisture in the onion

7. Then mix the scallions and meat filling evenly

8. Frozen pork skin, chopped and put inside

9. Mix evenly and the filling is ready.

10. The ratio of flour and water is 2:1 to mix the noodles. I made spinach dough, carrot dough and white dough. Roll into a skin, the size of the skin is twice the size of the dumpling skin. The weight of each skin is 8--9 grams. 15 pieces of dough for each color

11. Pack about 15 grams of fillings.

12. Pack all

13. Steam in a water basket for 8 minutes

14. Peel the skin and make the soup flow out of every one, thin-skinned dumplings filled with soup

15. The steamed dumplings can be eaten with juice and are delicious. "Lejiake Shrimp Paste, good shrimp tastes good, cooking with it will make your stomach even better"