Shrimp, meat and shepherd's purse soup dumplings

Overview

Spring shepherd's purse and chives are mixed with pork and shrimp, and seasoned with fresh soy sauce; in order to make the soy sauce, shrimp, and meat more delicious, the filling is specially made with water, that is, adding an appropriate amount of water into the meat filling, and mixing it into a springy and moist dumpling filling; take a bite of the cooked dumplings without touching the filling, and a wisp of fresh juice flows into your mouth, and your taste buds quickly spread; chew it again, the pork is tender and smooth, the shrimp is springy, and the vegetables are crisp - What a delicious taste of spring!

Tags

• staple food
• pasta
• home cooking
• cantonese cuisine
• old man
• calcium supplement
• dumplings
• fast food
• chicken powder
• chives
• clear water
• dumpling noodles
• five spice powder
• ginger powder
• pork belly
• shepherd's purse
• shrimp
• sichuan pepper powder
• umami soy sauce
• white sugar
• salt
• sesame oil

Ingredients

Steps

1. 1 Finely chop the pork belly into puree, preferably 2 points fat and 8 points lean or 3 points fat and 7 points lean;

   

2. 2 Remove the yarn from the shrimps, wash them to absorb the moisture, and cut them into fingernail-sized dices;

   

3. 3 Put the meat and shrimp into a large bowl and stir evenly in the same direction;

   

4. 4 Add the minced ginger and soy sauce and stir evenly in the same direction as step 3;

   

5. 5 Add water in small amounts several times, stirring vigorously in the same direction as steps 3 and 4 each time. Control the amount of water depending on the condition of the meat. I added about 100g,

   

6. 6 Keep stirring until the meat filling absorbs enough water and becomes glutenous, that is, it is a bit laborious to stir, and the meat filling looks moist;

   

7. 7 Wash the shepherd's purse, drain it, and chop it finely (shepherd's purse contains oxalic acid, you can blanch it in water before cutting it, I didn't blanch it, I want to eat the original taste);

   

8. 8 Wash the chives, drain them, and chop them finely;

   

9. 9 Put the shepherd's purse and chopped chives into a large bowl, add sesame oil, and stir evenly (the cabbage can effectively prevent the vegetables from becoming watery);

   

10. 10 Put the meat filling and vegetables into a large bowl together, do not stir;

    

11. 11 Stir evenly before filling, and add salt, sugar, pepper powder, five-spice powder and chicken powder to taste. When stirring, be sure to follow the same direction of adding the flavor and water. Don't make a mistake!

    

12. 12 The prepared dumpling filling is moist, soft, and shiny, but will never become watery. This filling is a success!

    

13. 13 Knead the dough and bake it well (you can knead the dough in advance and add a little salt when kneading to prevent the dumplings from sticking; cover the dough with a damp cloth and knead it for a longer time, and you will get very good quality dumpling noodles);

    

14. 14 Prep and roll the skin. Whether the skin is thin and the filling is large depends on experience and craftsmanship;

    

15. 15 When making dumplings, it depends on what you like and what you are used to. However, it is best not to pinch the dumplings for this kind of dumplings with a little soup. The skin and filling of the dumplings are tightly combined and lack of gaps, so it often does not feel like "filling the soup". This kind of curved moon dumpling or eyebrow dumpling are both good.

    

16. 16 Cook the dumplings using the three-point water method.