Chive dumplings

Overview

It’s just a very ordinary, ordinary, ordinary way to make dumplings~ I had some leeks left from the fried noodles at home, so I thought about making leek dumplings, but I thought it was too monotonous, so I bought another bamboo shoot to relive the scene of my mother making dumplings when I was a child. I also learned the art of making dumplings from my mother when I was a child, but she is always skillful and fast, and the dumplings are beautifully made, while I am a little clumsy and it takes a little more time. Well, when the finished product comes out and I take a bite, it has a familiar taste.

Tags

• staple food
• home cooking
• bamboo shoots
• chives
• dumpling skin
• mushrooms
• pork
• salt
• shrimp

Ingredients

Steps

1. 1 Wash and dice the leeks, peel, wash and dice the bamboo shoots, chop the pork into thin slices, and take 100g of the shrimp, peel and dice it

   

2. 2 Wash and dice the leeks, peel, wash and dice the bamboo shoots, chop the pork into thin slices, and take 100g of the shrimp, peel and dice it

   

3. 3 Soak the mushrooms in warm water at 60°C for 1 hour, wash and cut into pieces after softening

   

4. 4 Add the mushrooms to the pan and stir-fry for 3 minutes (the mushrooms are a very magical food. They must be rolled in the oil pan for the aroma to come out, so the mushrooms in the dumpling filling are cooked and the rest of the ingredients are raw)

   

5. 5 Mix the diced bamboo shoots with the shrimp, half of the meat filling, and half of the diced mushrooms, and add an appropriate amount of salt

   

6. 6 Mix the diced leek with the other half of the meat filling and the diced mushrooms, add an appropriate amount of salt, and drain the water (leeks will release water when exposed to salt, so be sure to drain them first, otherwise the process of making dumplings will not go smoothly)

   

7. 7 Start making dumplings. A little moisture can be applied to the edges of the dumplings to facilitate kneading. In addition, the dumpling skins should be insulated from the air, otherwise they will dry out and become hard quickly.

   

8. 8 You can fry the dumplings or boil them in boiling water. In the former, you need to pay attention to the heat. In the latter, you need to stir them from time to time to prevent them from sticking to the pan. In addition, add more cold water several times until they all float and are considered cooked.

   

9. 9 The dipping sauce is Zhejiang vinegar or chili sauce, it depends on your preference~~

   

10. 10 The remaining 200g of shrimps were stewed directly. They are very delicious when stewed with a small amount of salt water~