1. Mix the noodles with water at room temperature, then cover with plastic wrap and set aside.
2. Dice the leek, drizzle 2 tablespoons of raw vegetable oil, set aside. Vegetable oil helps reduce the spillage of the juice of the leek itself.
3. Remove the shell of the Jiwei shrimp, take the shrimp thread and remove the head. After pinching with cooking wine, take most of them (6-7 pieces) and chop the stuffing together with the pork, set aside.
4. A small portion (3-4 pieces) of Jiwei Shrimp is diced and sprinkled with black pepper and marinated for later use.
5. The minced meat is mixed with salt, five-spice powder, oil, tempeh in the same direction and marinated for 5 minutes.
6.
Stir the leeks and minced meat in the same direction again. You can put 3 tablespoons of vegetable oil in the middle to increase the soft and waxy feeling of the filling, and put in an appropriate amount of water to reduce the dryness and astringency of the shrimp as the filling.
The stuffing of dumplings increases its own juice and makes the dumplings more delicious.
7. When making, each dumpling is put into a piece of Jiwei shrimp to increase the realism of the shrimp dumplings with chives and shrimps.
8. There are many different ways to make dumplings, this picture is for reference only.
Tips:The above preparation method can also be used for making leek and shrimp wonton.
Jiwei shrimp itself has a certain saltiness, so when it is used as a filling, we can put less or no soy sauce and tempeh to preserve the freshness of the Jiwei shrimp itself to the greatest extent.
