Meat Sanxian Dumplings

Meat Sanxian Dumplings

1. Ingredients: 450 grams of lean meat filling (half fat and half lean) 200 grams of leeks 200 grams of shrimp

2. .Take 2/3 of the meat filling seasoning, salt, soy sauce, add the lean meat filling and stir evenly, add an egg and water to adjust the meat filling to a relatively thin state but you can also use chopsticks to form a ball, put it aside spare. (Mince 1)

3. Take the remaining 1/3 of the seasoning, put it in the fatty meat filling and stir well, put it into the wok, turn the fatty meat filling on a low heat, and then set the fatty meat filling aside to let cool. (Mince 2)

4. Mix the fatty meat filling (meat filling 2) and the lean meat filling (meat filling 1) after being fried and let cool, and set aside (meat filling 3)

5. Mince the leeks, minced the fungus, and the bean skin, put the oil from the frying pan into the three kinds of minced vegetables and mix well, mix the minced vegetables with the oil and the final minced meat (minced meat). 3) Mix and stir evenly. .Process the shrimp into a suitable size and spread it on the well-stirred filling

6. 8. Take a dumpling wrapper, put the stirred filling and 1-2 pieces of shrimp and wrap it. .Take a frying pan or baking pan, put an appropriate amount of oil and heat it to the point where you can feel the heat at 5-6cm on the pan, place the dumplings, fry on low heat for 2 minutes, pour in a bowl of water, and cover the pan Cover and fry for 10-15 minutes. Or use a deep pot with water to boil and put in the dumplings, boil again on medium heat, turn to low heat to keep the water in a slightly open state, cover the pot and cook for 10-15 minutes.

Tips:

*******Super long-winded********
1. I use the ready-made meat filling seasoning. The amount is usually stated on the package. The amount of salt can be added according to your own taste. However, when eating dumplings, most people like to eat it with sauce, so Don't add too much.
2. The reason for using two kinds of meat fillings is that if only lean meat fillings are used, the dumplings will not taste good, but I can’t eat fatty things. Adding fat meat fillings is nothing. I couldn't eat it if I used too much, so I made a compromise and fryed the fatty meat separately. The processed fatty meat is not so greasy because the oil is fried out. If you don’t eat fat like me, you can stir-fry the fat stuffing for a while. Of course, if you like to eat a little fatter, you can do it without frying or just use fatter meat.
3. After frying the fat meat filling, I set the fat meat filling aside and let cool the main purpose is to control oil. But the fatty meat filling must not be mixed with the lean meat filling while it is hot!
4. If the shrimps you buy are very small shrimps, they can be cleaned and used. If it is a relatively large shrimp, you can cut the shrimp to an appropriate size according to the size of the dumplings to be wrapped. But it is not recommended to chop the shrimp. Shrimp is not necessary. You can't eat seafood or you don't have shrimp at home. You can also use soaked sea rice or clean dried shrimp skin instead.
5. Tofu skin and fungus are not necessary, you can leave them if you don't have it or if you don't like it.
6. Finally, I would like to remind friends who have never cook before, the meat filling must always be stirred in the same direction! Only the minced meat that is always stirred in the same direction can be glued to the glue. It is not possible to stir back and forth. What is the specific principle? Go to Baidu for yourself!