Hometown style dumplings Three delicacies stuffed dumplings
Ingredients
- Flour 1000g
- Water 550g
- Pork stuffing 500g
- Fresh shrimp 150g
- Chives 500g
- Eggs 1
- Scrambled eggs 2 pieces
- Agaric Appropriate amount
- Light soy sauce 20g
- 老草 6g
- White pepper A little
- Cooking wine 10g
- Oyster sauce 8g
- Soybean paste 10g
- Chicken Essence 1g
- Sesame oil Appropriate amount
- Salt Appropriate amount
- Chopped green onion 20g
- Ginger powder 20g
Steps
1. Main ingredients: fresh shrimp
2. Peel the fresh shrimps and pick out the shrimp threads.
3. Chop the shrimp into small dices.
4. Main ingredients: leeks Remove the old stems from the leeks, soak them in lightly salted (alkaline) water for 20 minutes, wash them, drain them and set aside.
5. Cut the leeks into fine dices.
6. Auxiliary ingredients: eggs When frying eggs, break them into pieces.
7. Auxiliary ingredients: Fungus After soaking the fungus, wash it and chop into fine pieces.
8. Auxiliary ingredients: onions, ginger Chop the onion into fine pieces and the ginger into fine pieces.
9. MainIngredients: Pork stuffing Prepare the pork stuffing. For the pork stuffing, use meat stuffing with a fat-to-lean ratio of 37 to 37. Add all the seasonings in the recipe except dark soy sauce, sesame oil, and chopped green onion. For the time being, add 3g of dark soy sauce. Stir the seasonings and meat stuffing in one direction until evenly mixed. 100 times, then add 3g of dark soy sauce, continue to mix thoroughly in one direction, and mix for about 100 times.
10. Finally add the chopped green onion, put about 20g of sesame oil on the chopped green onion, first mix the chopped green onion with the sesame oil, then mix the chopped green onion and the meat filling thoroughly, that is, stir evenly in one direction. Stir about 100 times. The purpose of wrapping the chopped green onions in oil first is to prevent the onion juice from overflowing and causing the meat filling to have an overpowering onion flavor. The pork stuffing is ready and ready to go.
11. Add shrimp, eggs, fungus, and leeks to the prepared pork filling. Put the chopped leeks into the prepared meat filling, first pour a little sesame oil into the leeks, stir the leeks, then mix all the ingredients and the meat filling thoroughly, and stir in the same direction. First, wrap the leeks in a layer of sesame oil. The purpose is to lock in the moisture of the leeks and prevent the leeks from coming out of the soup, which will affect the texture of the dumplings.
12. Prepare the three fresh stuffings and set aside.
13. Before mixing the stuffing, we should knead the noodles. We might as well knead more noodles and make them slightly softer. When kneading the dough, add water in portions to form it into a flocculent shape, then knead the dough until it is smooth, cover the pot with a lid or plastic wrap and let it sit for 30 minutes.
14. Take out the dough and knead it evenly. Take a small piece of dough (put the rest back in the basin to save), knead it into a long strip with both hands, and then shape it into a small round shape. .
15. Flatten the small round dough and roll it into a dumpling wrapper. The dumplings should be thick in the middle and thin around the edges.
16. Put an appropriate amount of dumpling filling on the dumpling skin.
17. First fold the dumpling wrapper in half, pinch it tightly in the middle, and then use your thumbs and index fingers to gently squeeze the edges of the dumpling wrapper toward the middle.
18. The dumplings are ready.
19. Place the wrapped dumplings neatly on the dumpling board. Sprinkle some flour evenly on the dumpling board in advance to prevent the dumplings from sticking to the dumpling board.
20. Put a lot of water in the pot. After the water boils, add the dumplings and stir them in one direction. After the water boils, pour a small bowl of cold water into it. Repeat this 4 times. Remove when cooked.
21. Finished product picture
22. Finished product picture
