Sea Cucumber and Shrimp Dumplings

Name: Sea Cucumber and Shrimp Dumplings
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 950g Flour; 400g Pork filling; 190g shrimp; 330g Sea cucumber; 1/2 cabbage; 20g Dried fungus; 1/2 onion; Some ginger; 4 tbsp Soy sauce; 3 tablespoons Cooking Wine; 1/2 a spoon White pepper; 3 tablespoons Sweet noodle sauce; Some Peanut oil; Some salt; a little sesame oil

by Baby Mom's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Today's food: dumplings!

They are delicious but dumplings. Today’s dumplings must be made for the family. They are too delicious. It’s not an exaggeration to say that they are fresh enough to jump. The family members are full of praise. I just ate them two days ago. Eat, although eating dumplings is a bit more troublesome, since the whole family asked for another meal, I originally planned to bring breakfast the next day, but the meal was all eaten, haha, I also took it!
This dumpling is made with sea cucumber and shrimp stuffing. Look, this stuffing is only affordable if you pack it yourself. It’s a big shrimp. It’s tender and juicy when you bite into it. It’s delicious and fragrant when you chew it in your mouth. Just don't eat enough, or else, don't miss it if you miss any filling, this dumpling is the most unforgettable to eat, and it will last for several days.
The sea cucumber was bought by Mommy at the morning market yesterday, just in time. It costs 10 yuan per pot. The stall owner said it’s broken. I saw that it was better than the one I bought two days ago. Hurry up and do it later. I’m out of my share, it’s so easy to use it to make dumplings. I bought some shrimp by the way. I peeled a lot of prawns when I came back, which made my son happy. Haha, this kid is just greedy!

Sea Cucumber and Shrimp Dumplings

1. Prepare the ingredients, soak the fungus in advance

Sea Cucumber and Shrimp Dumplings recipe

2. Add flour and water to form dumpling dough, knead smoothly and cover with lid for 30 minutes

3. Put the pork filling into a large pot, add a little water and stir to moisturize, then add ginger, cooking wine, soy sauce, pepper, peanut oil, sesame oil, salt, sweet noodle sauce, and stir clockwise until oily

4. Wash the cabbage by breaking it into pieces, cut into small pieces and smash it with a food processor

5. Pour into the basin and add salt to repeatedly grasp and brake the water with your hands

6. Cut the onion into small pieces and put it in the cooking cup, then take some freshly mixed meat filling and smash together, pour it back into the meat filling pot and stir evenly

7. Smashed fungus

8. Minced Sea Cucumber

9. Shrimp cut into small pieces

10. The cabbage is squeezed in water and put into the meat bowl, and the fungus, shrimp and sea cucumber are also put in

11. Stir clockwise and the filling is ready

12. Knead the dough into a long strip, squeeze it, and roll it out into a round dough with a thicker middle and thinner sides.

13. Put the sea cucumber and shrimp stuffing, knead into dumplings, leave a gap on the sides of the dumplings

14. Add water to a boiling pot to bring to a boil, add the dumplings, three times a little bit and twice cold water to remove and serve

Tips:
Tips for Mom:
1 The amount of sea cucumber, sea cucumber and shrimp is arbitrary. Don't chop the shrimp into pieces, so that you can taste it
2 The addition of sweet noodle sauce is particularly flavorful, if celery is added, it will be more flavorful