Shrimp and Shepherd's Purse Dumplings
1.
The pork belly is finely chopped into puree, preferably 2 points fat and 8 points lean or 3 points fat and 7 points lean;
2.
Remove the yarn from the shrimp, wash and absorb the moisture, and cut into nail-sized dices;
3.
Put the meat and shrimp in a large bowl and stir in the same direction;
4.
Add minced ginger and soy sauce, and stir evenly in the same direction of 3;
5.
Add clean water several times in small amounts, stirring vigorously in the same direction as 3 and 4 each time, and control the amount of water depending on the meat. I added about 100g.
6.
Stir until the meat filling absorbs enough water and becomes gluten, that is, it is a bit hard to stir, and the meat filling looks moist;
7.
Wash the shepherd's purse, dry it, and chop finely (shepherd's purse contains oxalic acid, so you can blanch it before cutting, I didn't blanch it, I want the original taste);
8.
Wash the chives, control the moisture, and chop finely;
9.
Put shepherd's purse and chopped chives into a large bowl, add sesame oil, and stir evenly (oiled cabbage can effectively prevent water from leaking out of vegetables);
10.
Put the minced meat and vegetables into a large bowl without stirring;
11.
Stir well before filling, and add salt, sugar, pepper powder, five-spice powder and chicken powder to taste. When stirring, be sure to follow the same direction as the original flavor and water. Don't make a mistake!
12.
The prepared dumpling filling is moist, soft, shiny, but never watery. This kind of filling is a success!
13.
Make the dough and make the dough (you can make the noodles in advance, and add a little salt when making the noodles to prevent the dumplings from sticking; the made dough should be covered with a damp cloth and the noodles will be longer. If you knead a few times in the middle, it will Get very good quality dumpling noodles);
14.
Apply the medicine and roll the skin. Whether the skin is thin and the stuffing is big, it depends on experience and craftsmanship;
15.
Making dumplings, what kind of dumplings are what you like and what you are accustomed to. However, this kind of dumplings with a little soup is best not to knead the dumplings. The skin and fillings of the kneading dumplings are tightly bound, lacking gaps, and often cannot taste the "soup" feeling. This kind of crooked moon dumplings or eyebrow dumplings are good.
16.
Cook the dumplings in the three-point water method.
