Chinese Food
Shrimp dumplings with three fresh skins
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Today, I cut my own leek and wrapped the shrimp dumplings with thin skin and big stuffing with four fat and six thin flowers. Our chef almost broke his record. It took 1 hour and 20 minutes to chop, cut, knead, roll, wrap and cook the first pot of dumplings. Our daughter in Shandong has been taught since she was a child - she can't make dumplings. She won't get married in the future. I won't roll noodles... In the future. ）I can't... In the future... I've heard so many sentences. I was so scared that I studied hard since I was a child. I went into the kitchen after my study. Now I can finish the whole dumpling making process like a hermaphrodite. Three fresh dumplings to eat while hot. Must be stained with Qingdao local time-honored brand rice vinegar lighthouse. Just enough delicious. The old vinegar, aged vinegar, fragrant vinegar and white vinegar from other places of origin can't understand their customs at all. I tried. Seriously.
Cooking ingredients
Cooking Steps
Step1:Mix the noodles first. A small spoon of salt can be added to the flour to make the noodle skin more flexible. It is not easy to stick and break the skin when cooking dumplings. 450 grams of flour. Add about 240 grams of water. Stir with chopsticks while adding water. Until all flour becomes flocculent. Knead it into a smooth dough. Put aside. Cover with plastic wrap. Wake up for half an hour.
Step2:You can prepare fillings when you wake up.
Step3:Diced Pork with four fat and six thin pieces + shredded ginger (chopped) into meat stuffing.
Step4:Add minced ginger, a small amount of salt, two spoons of soy sauce, one spoonful of old soy sauce, one spoonful of peanut oil, and one spoonful of sesame oil to the pork, mix well and put aside to taste.
Step5:The fresh skin and skin of shrimps are cut into small pieces with a knife instead.
Step6:Mixed with pork stuffin
Step7:Mix wel
Step8:Clean and dry the leeks in advance. Cut them into small pieces for later use.
Step9:Now the dough is ready. Knead it on the panel until it is smooth. Take half of the dough and rub it into long strips. Divide it into small dosage pieces of about 20 grams each
Step10:Spread dry flour, press flat, roll into dumpling skin, and wrap into stuffing. Want the skin thin filling big taste. One is the dumpling skin. Must roll evenly. The middle thick edge is thi
Step11:Now you can mix all the stuffing evenl
Step12:Second, try to put more stuffing in the way of squeezing dumpling
Step13:Boil the water
Step14:When the water boils, put the dumplings in. Stir gently clockwise with a spoon. Avoid sticking to the pot. Cover the pot and bring to a boil. Add a small bowl of cold water. Cover the pot again until the water boils again. In this way, the third small bowl of water is added to the pot, and it can be boiled until the water is boiled. Now the dumplings are ripe.
Step15:Dumplings that can't be eaten can be frozen in the refrigerator. In a few days, take out the pan and put a little oil on it to make fried dumplings. Today's consumption is about 5560 dumplings. A family with three stutters is enough.
Cooking tips:1. Leeks should not be cut too early. They are easy to smell strange. 2. Cut again at the beginning of the package. Mix with the main filling. The mixture is easy to come out of the water in case of salt. There are skills in making delicious dishes.
