Three Fresh Dumplings

2024-04-15 04:12:29 750

The old saying goes, "It's better to feel good than to pour it upside down, and it's better to make dumplings when it's delicious." It seems that the person who invented this sentence is also a foodie. The deliciousness of dumplings lies not only in the folds, but also in the selection and preparation of filling ingredients. Dumplings with thin skin and large filling, as well as large belly and round waist, have delicious filling, making them juicy with just one bite, making your mouth water when you think about it< Br>

Details of ingredients

flour600g
leek800g
Sea shrimp400g
Eggs3 pieces
oil25g
Refined salt2 teaspoons
Cooking wine3 teaspoons

Technique

difficultybeginner
workmanshipother
tastesalty and savory
timean hour

Steps to make Three Fresh Dumplings

1. Wash the chives thoroughly and place them in a well ventilated area to dry.
2. Mix flour into a moderately soft and hard dough, knead well, cover with cling film, and set aside.
3. Peel off the shell of fresh sea shrimp and remove the shrimp intestines and lines.
4. Cut the shrimp meat into small pieces and mix with cooking wine and 0.5 teaspoon of salt to taste.
5. Beat the eggs into egg mixture, pour 10g of oil into a wok, heat up, and then add the egg mixture. Over low heat, fry the egg mixture into small pieces.
6. Cut the dried chives into small pieces. Drying leeks can reduce the amount of water in the dumpling filling.
7. Pour chopped eggs and shrimp meat into the chives. Mix in the remaining oil and salt.
8. Twist the prepared dough into small pieces and roll them out into thin dumpling skins. Dig out the prepared dumpling filling with a small spoon and place it in the middle of the dumpling skin.
9. Hold the dumpling skin with your left hand and pinch the middle position of the dumpling skin with your right hand to secure it.
10. Place the left corner of the dumpling skin tightly against the tiger's mouth on your left hand. Press the left side of the dumpling skin with your left thumb and index finger. Hold the bottom of the dumpling with the remaining fingers on your left hand.
11. Press the right side of the dumpling skin with the thumb of the right hand and the index finger of the left hand, while the other fingers of the right hand hug the left hand from the outside.
12. While exerting force on both thumbs, squeeze the other fingers in the middle to make the dumpling belly bulge out.
13. Wrapped dumplings.
14. Method for boiling dumplings: Pour clean water into the boiling pot, and when it boils until small bubbles appear, add the dumplings.
15. After pouring the dumplings, place the bottom of the spoon forward and gently push the dumplings along the edge of the pot in one direction to prevent them from sitting on the bottom of the pot. After scattering the dumplings with a spoon, cover the pot with a lid and cook over high heat. If the heat is low, boiling the water will take a long time and the dumplings will sit at the bottom of the pot, which can easily cause the dumpling skin to crack.
16. After boiling, pour in a glass of cold water, as the saying goes, "water". The purpose of water is to increase the time interval for water to boil, so that the dumpling filling is fully cooked. Use a spoon to push the dumplings along the edge of the pot again, cover the lid, and cook over low heat.
17. After the water boils, open the lid of the pot and cook over high heat for a few minutes. When you see the dumpling's belly bulging and "gaining weight", it indicates that the dumpling is fully cooked from the inside out. Use a spoon to scoop out the dumplings and enjoy them. Oh, don't forget to pour some vinegar and eat it.