Three Fresh Steamed Dumplings

Get the ingredients ready.

Boil the black fungus in boiling water for 2 minutes and remove.

Chop the leeks, chop the cooled black fungus, fry the eggs and chop them finely, and chop the shrimps. The above ingredients do not need to be chopped into very fine pieces. Cut them into small particles. The shrimps should also be kept in a granular shape so that they will have a very elastic texture when eaten.

Marinate the shrimps for a while with one spoon of light soy sauce, one spoon of oil, 10 grams of minced ginger and half a spoon of salt.

Then mix all the ingredients, add 1 tablespoon of salt and 1 tablespoon of sesame oil and stir evenly.

The dumpling wrappers you buy are relatively dry, so you need to brush them with water around them before they can be wrapped properly.

Place the fillings into the dumpling wrappers and shape them.

Pinch the right corner as shown.

Just pinch it to death and it won't crack.

Pinch the pleats in turn. This dumpling requires the cooperation of two hands to complete. I can't take pictures and wrap it at the same time by myself, so you may not be able to see the wrapping process clearly. If you like this look, you can search for videos of Liuye dumplings online.

Wrapped willow leaf dumplings, as shown in the picture.

Place vegetable leaves at the bottom of the dumplings to prevent them from sticking. Steam them for 15 minutes before serving.

Three Fresh Steamed Dumplings

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