How to make loofah and shrimp soup dumplings

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. At this time, you need a good cook, so hurry up and learn how to make loofah and shrimp soup dumplings with me.

1. Add salt and water to the pork filling to make the meat filling wet; then add soy sauce, white pepper powder, and ginger powder and mix well.

2. Remove the shrimp intestines, wash and dry with kitchen paper, then cut into cubes and put into the seasoned meat filling.

3. Peel the loofah, cut it horizontally with a knife to remove the scraping sac, and then cut it into dices. Pour 1 teaspoon of salt into the loofah, stir evenly, and let it stand for about 10 minutes.

4. Pour an appropriate amount of clean water into the loofah, rub it under the tree and squeeze out the water, put it into the seasoned meat filling and stir evenly.

5. Pour boiling water into the flour and stir to form a loose dough. Then pour in cold water, mix the ingredients evenly, knead into a ball, and leave it to relax at room temperature for about 30 minutes. Then divide it into several portions, roll out the dough, and wrap the filling.

6. Place the wrapped soup dumplings on non-stick wax paper and put them directly into the steamer; add cold water into the steamer, put them into the steamer after the water boils, and steam over high heat for 10 minutes.

The detailed method and steps for making loofah and shrimp soup dumplings have been introduced, and I believe you basically understand them. Now that you know the necessary steps, all you have to do is put them into practice. Practice makes perfect, I believe that real delicious food is produced this way.