Leek and Shrimp Dumplings
1.
Chop ginger into minced ginger, chopped green onion and chopped green onion
2.
Shredded shrimp
3.
Add shrimp, minced ginger, chopped green onion, egg, salt, black pepper, sugar, cooking wine, light soy sauce, sesame oil, XO sauce to pork
4.
Use chopsticks to beat the minced meat in one direction until it becomes sticky. Put the minced meat in the refrigerator for later use
5.
Add a pinch of salt to the flour, slowly pour in the water, stir while pouring into a flocculent
6.
Knead into a smooth dough, wrap it in plastic wrap and let it rise for about half an hour
7.
Chop the leeks while waiting for the noodles to wake up
8.
Pour 2 tablespoons of vegetable oil into the leeks and mix well
9.
Mix the leeks with the minced meat, mix well and set aside
10.
Poke a hole in the middle of the awake dough and slowly pull it into a circle
11.
Cut the dough ring and knead it into a long strip of uniform thickness
12.
Cut into small pieces of uniform size, sprinkle with dry powder, and press down one by one
13.
Each dose is flattened and rolled
14.
Put a proper amount of stuffing on the skin and make dumplings
15.
Boil a large pot of water and sprinkle in a small amount of salt
16.
Put the dumplings in the pot, open the lid and cook on medium high heat until boiling, then pour a cup of cold water, and then pour a cup of cold water after boiling again
17.
When the dumplings are all floating and the volume is slightly enlarged, they can be taken out
Tips:
Tips:
1. Mix the pork stuffing with seasonings first to marinate and make the meat more delicious;
2. Add minced meat before filling the leeks, and add oil and mix well before adding minced meat, which can effectively prevent the leeks from leaking out;
3. Dumpling wrapper dough can be slightly harder, add some dry powder as appropriate during the kneading process;
4. Adding a little salt to the water when cooking dumplings can prevent the dumplings from breaking and make the skins more smooth and elastic.
