1. Mix the noodles with room temperature water first, cover them with plastic wrap, and set aside.
2.
Dice the leeks and put on a plate, drizzle with vegetable oil, set aside. Dripping vegetable oil can reduce the juice overflow of the leek itself.
The approximate ratio of the main ingredients except flour is leeks: Jiwei shrimp: pork = 2:1:1
3. Pork can choose between fat and lean or fat> more. After removing the head, shell and shrimp thread of the Jiwei shrimp, first use a small amount of cooking wine to pinch, then chop most of the Jiwei shrimp and pork together, and set aside.
4. A small portion (3-4 pcs) of Jiwei prawns are cut into cubes, sprinkled with a small amount of black pepper and marinated for flavor. Set aside.
5. Stir the minced meat with tempeh, salt, five-spice powder, and oil consumption, add appropriate amount of vegetable oil and water, and let it stand for about 5 minutes to taste. Putting vegetable oil can increase the soft and waxy feeling of the stuffing. Putting proper water can reduce the dry and tasteless taste of the shrimp itself, and it will taste more like juicy Xiaolongbao.
6. Finally, stir the diced leeks and minced meat in one direction and let it stand for 5 minutes, then you can make dumplings.
7. Each dumpling is put into the marinated diced shrimp separately, so that the entrance can be full of fresh shrimp.
8. The dumplings have different shapes, the above picture is for reference only.
Tips:The above procedure can also be used for making leek and shrimp wonton.
The shrimp itself has a certain degree of saltiness, so you can use less or no soy sauce and tempeh to increase the freshness of the shrimp itself.
