How to make shrimp, leek, and meat dumplings

• 

  1.Put a little salt in warm water to dilute and knead the noodles, cover the noodles and let them rest (to make the noodles more chewy and not too hard) and set aside

• 

  2.Half a green onion and 3 slices of ginger, cut into pieces

• 

  3. Wash and drain the leeks, chop into fine pieces and set aside

• 

  4. Wash the fresh shrimps and put them in the refrigerator for 20 minutes.(The shrimp skin is easy to remove after freezing.) Peel and chop into small pieces and set aside

• 

  5.Buy ready-made meat filling (can save time) for later use

• 

  6.Put 300 grams of finely chopped shrimp into the meat filling, appropriate amount of salt, appropriate amount of pepper powder, half a green onion and 3 slices of ginger , appropriate amount of seafood soy sauce, (do not add oil at this time) stir well in one direction,

• 

  7.Finally, pour soybean oil into the prepared filling and mix well

• 

  8.Put finely chopped leeks into the meat filling and mix well

• 

  9.Take out a piece Knead the rested dough into a flat round shape, dig a hole in the middle and roll it into a long strip and place it on the board.Use both hands to press the long strip up and down and knead it thinly.

• 

  10.Cut into 2.5cm-large pieces and roll out the skin (pulling the tablets, pressing the tablets, and rolling out the skin)

• 

  11.Take a dumpling wrapper and add the fillings (if the shrimp is not cut finely, add it to each Stuff a shrimp into the dumpling)

• 

  12.The wrapped dumplings are lined up on the curtain (These dumplings were made by my husband, and I rolled them out.Haha, a friend saw the picture of the dumplings on the home page and said they looked like they were bought in a supermarket.I made that one.I told my mother I learned the Shandong wrapping method.I have always admired my mother’s craftsmanship, so I only wrapped 10 for taking pictures.)

• 

  13. Boil water in a pot, put the dumplings in the pot, push them gently in one direction with a spoon, cover the pot and simmer, pour a little cold water into the pot after boiling, and then pour in again after boiling A little cold water.After boiling the pot for the third time, pour a little more cold water.After boiling the pot for the fourth time, take out the dumplings and press them on the body.If they puff up immediately after pressing, they are cooked.(If they do not puff up after pressing, they are not cooked.) You can immediately turn off the heat and take out the dumplings

• 

  14.The sauce can be adjusted according to your own taste (I put a little vinegar and a drop of sesame oil) It’s fresh, delicious and delicious

• 

  15. Picture above