1. Add 44g of water to flour 1 and knead it into a smooth dough, blanch the vegetables, put it in a cooking cup and add an appropriate amount of water to puree, pour it into flour 2, knead it into a smooth dough, and put it in the fresh-keeping box for 1 hour. Otherwise the dough is not loose enough.
2. Wash the prawns, peel ten kernels, cut off the shrimp heads, remove the upper and lower shrimp threads, and chop slightly.
3. Cut the pork tenderloin into large pieces and put it into a meat grinder, mince it into a puree, add a little five-spice powder, a little soy sauce, a little sesame oil, and marinate for later use.
4. Wash the leeks and chop them.
5. Chop a little green onion and minced ginger.
6. Heat the shrimp sauce.
7. Use chopsticks to beat the three eggs, add a little salt, and stir them continuously after putting them in the pan, and fry them into broken eggs.
8. Put all the fillings in a basin, add a little sesame oil, a little white pepper, and an appropriate amount of salt, and stir evenly.
9. Take out the fresh dough from the fresh-keeping box, roll the original color dough into strips, and roll the bok choy dough into strips of noodles. Wrap the original color noodles, pinch tightly in the middle, and open both ends.
10. Cut into small doses with a spatula. Cutting method: Cut a knife, rotate 90 degrees, and cut a second knife, so that it is easy to arrange into a cylindrical shape, instead of cutting out a flat square, you can also pull it by hand.
11. Rolling: Holding a rolling pin in one hand, apply pressure on the edges, Zhao rolls lighter toward the center, and rotates a small angle with the other hand, and finally rolls out the thick dough in the middle and the thin dough around it.
12. Take a dumpling wrapper and wrap it with three fresh stuffing, knead it, and wrap it according to your own habits.
13. Prepare a deep-mouth soup pot, bring the water to a boil, and the dumplings can be put into the pot.
Tips:1. Don't chop the shrimp too much, the big ones will have the taste.
2. The amount of boiled vegetable puree is for reference only. Everyone needs to control the proportion of water and mud. Do not add too much water, otherwise the color will be too light.
3. The amount of dough and fillings in the recipe have just been wrapped.
4. A dumpling wrapper is about 9-12g.
5. The mashed vegetables should be more delicate, otherwise there will be particles.
