Leek and Shrimp Dumplings
1.
First, add appropriate amount of water to the flour to form a suitable soft and hard dough; wash the leeks and cut them into smashed leeks; peel off the shrimps, remove the shrimp threads and chop into granulated minced shrimp;
2.
Put the minced shrimp and ginger into a large bowl of filling, add oil, salt, light soy sauce, vinegar, and oyster sauce and mix well. Pickling will make it delicious.
3.
Add chopped leeks and mix well.
4.
Knock in an egg, mix well, and the dumpling filling is ready. Everyone knows that adding raw eggs to leeks makes it easy to get water out. Then first knock in an egg, mix part of the dumpling stuffing, after wrapping the stuffing, knock in the second egg, and so on, until all of them are wrapped. Dumplings, so you can reduce the water out of the dumpling filling.
5.
Take out the dough, pull it into small pieces of the same size, roll out the slightly thicker side of the dumpling skin, put the filling in the middle, and knead the dumpling with both hands.
6.
Repeat the operation until all the dumplings are wrapped. In fact, all the dumplings are packed according to personal habits. After all the dumplings are wrapped, they can be cooked in a pot of boiling water. When eating, you can dip it with garlic, vinegar or chili oil, which is very delicious.
Tips:
Minger's summary: 1 Add raw eggs to the leeks, it is easy to get water, then first knock in an egg, mix a part of the dumpling filling, after the filling is finished, knock in the second egg, and so on, until everything is wrapped Dumplings, so that the dumpling filling can be reduced.
2. Don't put cooking wine in the dumpling filling, because the dumpling filling is sealed in the dumpling skin, the taste of cooking wine cannot be volatilized, and the taste will be strange and unpalatable when you eat it. You can put a little rice vinegar to get rid of fishy, and it can also promote the dumpling filling to ripen quickly.
