How to make leek, egg and shrimp dumplings

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  1. Pour 700g flour into a large bowl and add Half a spoonful of salt, pour warm water and stir with chopsticks to form a fluffy consistency.Knead until it does not stick to your hands, cover with a clean moist hot towel and let the dough rise for 30 minutes.

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  2.After proofing, the dough is soft and delicate and does not stick to your hands.Knead it slightly to deflate it.Sprinkle your hands with some flour.

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  3. Beat the eggs, no need to add salt, stir-fry them in the pot, then Pour the dried shrimps into the pan and stir-fry.Stir the leeks, pork, dried shrimps and eggs together.Add salt, oyster sauce, Sichuan peppercorns and sesame oil and stir evenly.

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  4. Divide the dough into equal parts, knead it into strips, and cut it into small pieces with a hob son.

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  5. Roll out the dumpling wrappers into palm-sized pieces.

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  6.Unpacking

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  7. If there is leftover dough, you can roll it into hand-rolled dough.

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  8.Hand-made noodles

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  9.Dumplings

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  10.Hiccup~