How to make shrimp, meat and shepherd's purse soup dumplings

Eating is a very simple thing, because all you have to do is open your mouth. But in fact, eating is really not that simple, because for the sake of your own body, you must eat healthily. In order to eat healthily, let me introduce to you how to make shrimp and shepherd's purse soup dumplings.

1. Chop the pork belly into fine pieces, preferably 20% fat and 80% lean or 30% fat and 70% lean;

2.1 Put the meat and shrimp into a large bowl and stir evenly in the same direction;

3.2 Remove the yarn from the shrimp, wash and dry, and cut into nail-sized dices;

4.121 Add clean water in small amounts several times. Stir vigorously in the same direction as 3 and 4 each time. Control the amount of water according to the condition of the meat. I added about 100g.

5.212 Add minced ginger and soy sauce, still stirring in the same direction as 3;

6.1 Wash and clean the shepherd's purse, drain the water, and chop it finely (shepherd's purse contains oxalic acid, so you can blanch it in water before chopping it. I didn't blanch it because I wanted to eat the original taste);

7.2 Keep stirring until the meat filling absorbs enough water and becomes stringy, that is, it is a bit difficult to stir and the meat filling looks moist;

8. Wash the shallots, drain and chop finely;

9. Put shepherd's purse and chopped shallots into a large bowl, add sesame oil, and stir well (oil-wrapped cabbage can effectively prevent the vegetables from releasing water);

10. Put the minced meat and vegetables into a large bowl without stirring;

11. Stir evenly before wrapping the stuffing, and add salt, sugar, pepper powder, five-spice powder and chicken powder for seasoning. When stirring, be sure to follow the same direction of adding seasoning and water, don't make a mistake!

12. The dumpling filling is moist and soft, shiny and oily, but it will not leak water. This kind of filling is a success!

13. Mix the dough and sugar well (you can mix the dough in advance and add a little salt when mixing to prevent the dumplings from sticking together; cover the mixed dough with a wet cloth and sugar for a longer time. Knead it a few times in between and you will get very good quality dumpling dough);

14. Apply the medicine and scrape the skin. Whether the skin is thin and the filling is large depends on experience and craftsmanship;

15. When making dumplings, how you make them depends on your own preferences and habits. However, it is best not to pinch the dumplings with a little soup. When pinched, the dumpling skin and filling are tightly combined, lacking space, and the "soup-filled" feeling is often not given. These curved moon dumplings or eyebrow dumplings are both good.

16. Cook the dumplings using the three-point water method.

You may want to try the shrimp, shepherd's purse soup dumplings introduced by me. Your cooking skills will improve over time.