How to prepare the stuffing of leek, egg and shrimp

It is often said that nothing tastes better than dumplings, which shows everyone's love for dumplings. In this spring season, the most suitable dumplings for the whole family to eat together are those stuffed with leeks, eggs and shrimp skins. They do not worry about gaining weight, and can help the whole family supplement calcium, and they taste delicious. Is there anything better than this? Whether the dumplings are delicious or not mainly depends on the taste of the filling. Here I will introduce to you how to prepare the leek, egg and shrimp skin filling so that you can make delicious dumplings.

Ingredients: 100g leeks, 5-6 eggs, 20g dried shrimps, 30g black fungus, 100g konjac shreds, a little green onion, 500g flour

Seasoning: sesame oil, soy sauce, salt, vegetable oil, pepper, chicken essence, sugar, chili oil, Shanxi aged vinegar

practice:

The first step is to knead the dough: add a cup of warm water, some salt to the water, and an egg to the flour. Pour water into the basin slowly and stir constantly with chopsticks. When you feel there is no dry flour and the dough has become lumps, you can start kneading the dough. Knead the dough hard until the surface is very smooth. At this time, the best state is when the dough, basin and hands are shiny.

The second step is to mix the filling: add salt, chicken essence, light soy sauce, sesame oil, and you can also add some pepper or something. Stir clockwise until everything is combined. (Today I made a vegetarian filling. Normally I should have used soaked vermicelli, but I took the initiative to use konjac shreds. The main reason is that I think the quality of domestic vermicelli is not guaranteed, so I use less and eat less)

The third step is to roll out the dough: take out the dough that has been proofed, knead it into long strips, and cut it into small pieces with a knife. (I'm good at rolling it myself) Rub it into a flat shape with your hands, and when rolling with a rolling pin, make sure the middle is thick and the edges are thin. A thick middle will prevent the dumpling filling from leaking out, while a thin edge will make it taste better.

Step 4: Make dumplings: Put the dumpling filling in the center of the wrapper. If you are not skilled, do not put too much filling. First pinch the center, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to both sides, so that the soup will not leak out when the dumplings are put into the pot.

The fifth step is to cook the dumplings: put them into boiling water, and do not cook too much at a time. Stir from the edge of the pot right after putting them in. To prevent sticking, add cold water after boiling, boil again, add cold water and then cook on medium heat with the lid open. When you see the dumplings floating up, they are ready to be taken out of the pan.

Step 6: Season the dumplings with vinegar: This is the custom in my family.