My favorite food: dumplings

Our family loves to eat dumplings. As long as they are wrapped in dumpling skins, I like them no matter what the fillings are. However, my son is picky about eating. He prefers dumplings with vegetarian fillings, just like the same. It’s stuffed with leeks. I like to eat diced leeks with pork, and he likes to eat leeks with three fresh vegetables. So the dumplings we eat at our house are usually adjusted according to my son’s taste. He prefers leeks with three fresh vegetables and fennel meat. They are stuffed, so I eat more of these two kinds at home.

The dumplings made with leek and three delicacies are a typical home-cooked taste. The leek and egg are paired with shrimp skin or chopped shrimp. It is very classic. It is easy to use and easy to make, but the taste is surprisingly good. Many people like it. A kind of dumpling. Now let’s talk about how to make this kind of dumplings.

Ingredients required: 500 grams of leeks, 5 grams of minced ginger, four eggs, 50 grams of shrimp skin, and 500 grams of flour.

Required seasonings: 8 grams of salt, 10 grams of oyster sauce, 25 grams of sesame oil, 25 grams of cooking oil, and a little pepper.

The specific steps are as follows?

Soak the leeks in salt water, wash them, drain the water, remove the old parts of the roots, then cut them into small pieces and put them in a basin. Add the sesame oil and mix well. Set aside (do not stir vigorously with chopsticks when mixing to avoid damaging the fiber of the leeks, but blanch them gently with chopsticks and mix evenly). Mix the oil first to seal the leeks to prevent water from leaking out after seasoning.

Crack the eggs, heat the oil in a pan, and pour the egg liquid into the hot oil. During the process of frying the eggs, use a spatula to break up the egg cake as much as possible without frying it into large pieces.

Wait for the eggs to cool down and pour them into the leeks. Wash 50 grams of shrimp skin, squeeze out the water and add it to the leeks. Add 5 grams of minced ginger, then start seasoning, and add 5 grams of salt (do not add too much). Salt (appropriate amount, because dried shrimps also have a salty taste), 10 grams of oyster sauce, 25 grams of cooking oil, a little pepper, blanch and mix well.

Before seasoning the dumpling filling, prepare the noodles first. After adjusting the filling, you can start wrapping directly to prevent the leek filling from becoming watery after seasoning for a long time.

Knead the dough with 500 grams of flour, add 3 grams of salt, and 250 grams of cold water to form a dough. After waking up for half an hour, cut the ingredients, roll out the dough, and make dumplings. After making the dumplings, make them as soon as possible. Cook it well to prevent it from being left for a long time and the filling will become watery, which will soak the dough and stick to the board where the dumplings are placed. I think everyone may have encountered this situation of the dumpling skin sticking.

Put water in a pot. When the water boils, sprinkle in a little salt to prevent sticking and breaking the skin. Put the dumplings into the pot. The water must be wide. When the water boils again, add some cold water to stir it. Boil the water again, open the lid of the pot, cook for a while and then you can take out the dumplings. If the dumplings are stuffed with meat, you need to beat the water twice.

The delicious leek, egg and shrimp skin dumplings are ready. Enjoy them now. I hope you all like them.