Steamed Dumplings with Shrimp and Jade
1.
Add salt, ginger powder, white pepper, and MSG to the minced meat; then add light soy sauce and broth [if you use water instead, add 3 grams of chicken essence], add in 3 times and mix thoroughly. Put it in the refrigerator for 30 minutes
2.
Wash and peel the kale, chopped and set aside
3.
Wash the shrimps and remove the sand thread. Pinch it with rice wine to remove the fishy [You can also sprinkle white pepper]
4.
Add 1 whole egg to flour, water [Do not add water in place at one time, save some for debugging] to make a dough, cover with damp cloth and wake up for 30 minutes
5.
Remove the minced meat, add shrimp oil, sesame oil, and wake up for 5 minutes. Add shrimp, kale and mix well
6.
7.
Divide the dough into 3 portions
8.
Divide into several doses
9.
Roll it into a thick skin in the middle and a thin skin around it and wrap it in the filling
10.
Fill the steamer with water, boil the water and put the steamed dumplings on the fire and steam for about 10 minutes
11.
Tips:
If you choose high-gluten flour, you can add 50 grams of broth to the minced meat, so that the broth is also rich.
