How to make leek, egg and shrimp dumplings

Health preservation is a state of mind that requires us to start from the most basic level of life, such as diet. Well, now I will introduce how to make leek, egg and shrimp dumplings.

1.12 Mix the dough: Take 500 grams of dumpling flour, add warm water, stir with chopsticks until it becomes flocculent, then knead it into dough with your hands and let it rest for 20 minutes so that the dough will be smoother and more elastic.

2.21 While the noodles are waking up, fry the eggs: Heat the oil in a pan, add the beaten eggs, stir and fry until they are broken into pieces, then add the chives after they cool down.

3. Wash the chives, dry them, cut them into pieces, add dried shrimps and egg pieces, add thirteen spices, light soy sauce, Shaoxing wine, chicken essence, two teaspoons of salt, and then add the most important sesame oil, one tablespoon. Sesame oil has the effect of enhancing the flavor, and it is an important condition for the dumplings to taste fresh, fragrant and juicy. Don't stir it first, wait until you are wrapping it, and then stir it, the chives will easily release water

4. Knead the dough until smooth and roll it into strips, then cut it into small pieces.

5. My husband rolls the dough while I wrap the dumplings. While rolling the dough, I stir the dumpling filling and wrap it right away. This way, the chives won't have time to release water and the freshness will be retained. We make dumplings in our area by pinching them into a Yuanbao shape without wrinkles, because wrinkles make it difficult to cook.

6. Stand in a row. Haha, my dumplings are not very pretty. In order to save time, when the dumplings are almost done, add water to the pot and boil the water. When the dumplings are done and the water is boiling, put them in the pot immediately.

7. Add a spoonful of salt to the water to prevent the dumpling skin from sticking. Boil the dumplings for three times. Add a bowl of cold water each time you boil it, wait for it to boil again, add another bowl of cold water, and boil it again. The dumplings are basically cooked. When they float on the water and bounce back immediately when you press them, they are done.

8. The skin is thin and the filling is large. Juicy and delicious.

9. My husband said these were the most delicious dumplings he had ever eaten, and I felt so happy.

Healthy and nutritious food should start with cooking. After seeing the editor’s introduction of leek, egg and shrimp dumplings today, everyone should quickly learn how to make them so that our family can eat healthier!