Soba Noodles with Egg and Shrimp Dumplings

Name: Soba Noodles with Egg and Shrimp Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g shrimp; 200g Chives; 2 pcs egg; 1 small handful Fungus; 200g Flour; 100g Buckwheat flour; 180g water; Some salt

by He Xiaohe

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

My name is He Xiaohe, from Yantai, and the entry is #buckwheat noodles egg shrimp dumplings#.
No matter how old you are and how many delicacies you have eaten, the most unforgettable dumplings made by my mother are delicious and juicy. It is more satisfying to bite. I can eat a large plate by myself.
This egg and shrimp dumpling is my favorite. Simple ingredients make the most delicious taste. Shrimp is not available all the time. You can only eat it when you are sick and have no appetite. Now that living conditions are better, you can eat whenever you want. This dumpling has become a delicacy that I often make for children. This is the inheritance of food and the continuation of family affection.

Ingredients

150g Shrimp
200g Chives
2 pcs Egg
1 small handful Fungus
200g Flour
100g Buckwheat Flour
180g Water
Some Salt

Soba Noodles with Egg and Shrimp Dumplings

1. Ingredients. Soak the fungus in cold water for more than 2 hours in advance, so that the effect of soaking is very good, and the fungus is thick. The leeks are also picked off the old leaves in advance, washed, and dried.

Soba Noodles with Egg and Shrimp Dumplings recipe

2. Knead the noodles, buckwheat flour and all-purpose flour. Add water, stir it with chopsticks, and then knead it into a smooth dough. Let it rest for a while.

3. When the dough is loose and proofed, handle the ingredients for the dumpling filling. The prawns are peeled by hands with fresh prawns, which are more delicious. Each prawn is cut into 3 portions, and the leeks are dried and cut into fines. Beat the eggs, add a little salt and stir well, add oil to the wok, add the egg mixture and fry until cool, then mince. The fungus is also squeezed out of water and cut into the end.

4. Mix the minced chives, shrimps, minced eggs and chopped fungus together. Add sesame oil and mix well. Add salt and mix well when making dumplings. The refreshing and delicious leek, egg and shrimp filling is ready.

5. The dough is also well proofed, knead into long strips and cut into evenly-sized noodles, sprinkle with dry powder to prevent sticking.

6. Roll the dough in the dry powder, press it flat, and roll it into a dough with slightly thin edges.

7. Make dumplings according to your own habits.

8. Bring water to a boil in the soup pot, add the dumplings and cook them. Roll the dumplings three times and they will be cooked. It's ready to eat.

Tips:
1. Except salt, no other seasoning is needed, and the umami flavor of the ingredients themselves is very sufficient.
2. Cook the dumplings to become fat enough. The dipping material is adjusted according to your own taste. I like chili oil. How about you?