Three Fresh Dumplings

Overview

As the old saying goes, it's better to eat it upside down than to feel good, and it's better to eat it than dumplings. It seems that the person who invented this saying is also a foodie. The key to delicious dumplings lies in the selection and preparation of filling ingredients. Dumplings with thin skin and large fillings, big belly and round waist have delicious fillings, and the juice will come out when you take a bite. Just thinking about it will make your mouth water. Among dumpling fillings, Sanxian filling is the classic and most delicious one. With the spread of foodies, the variety of filling methods has far exceeded its original taste. In fact, there is no need to pay too much attention to the homemade three-fresh stuffing, as long as it is delicious, it is perfect.

Tags

• pasta
• dumplings
• chives
• cooking wine
• egg
• flour
• oil
• refined salt
• shrimp

Ingredients

Steps

1. 1 Wash the leeks and place them in a ventilated place to dry.

   

2. 2 Knead the flour into a dough of moderate hardness, knead evenly, cover with plastic wrap and set aside.

   

3. 3 Peel off the shells of fresh shrimps and remove the intestines and strings.

   

4. 4 Chop the shrimp meat and add cooking wine and 0.5 teaspoon of refined salt, mix well and season.

   

5. 5 Beat the eggs into egg liquid. Pour 10g of oil into the wok and heat it up. Pour in the egg liquid. Fry the egg liquid over low heat until it is broken into pieces.

   

6. 6 Chop dried leeks. Drying leeks can reduce the amount of water in the dumpling filling.

   

7. 7 Pour the chopped eggs and shrimp meat into the leeks. Add the remaining oil and remaining salt and mix well.

   

8. 8 Cut the delicious noodles into small pieces and roll them into thin dumpling wrappers. Use a small spoon to scoop out the prepared dumpling filling and place it in the middle of the dumpling skin.

   

9. 9 Hold the dumpling wrapper with your left hand, and pinch the middle of the dumpling wrapper with your right hand to secure it.

   

10. 10 Place the left corner of the dumpling wrapper close to the tiger's mouth of your left hand. Press the left side of the dumpling wrapper with your left thumb and index finger. Hold the bottom of the dumpling with the remaining fingers of your left hand.

    

11. 11 Press the right side of the dumpling wrapper with the thumb of your right hand and the index finger of your left hand, and hold your left hand from the outside with the other fingers of your right hand.

    

12. 12 While using the thumbs of both hands, squeeze the other fingers toward the middle to make the belly of the dumpling bulge out.

    

13. 13 Wrapped dumplings.

    

14. 14 How to cook dumplings: Pour water into the pot and add the dumplings when it bubbles.

    

15. 15 After the dumplings are poured in, put the bottom of the spoon facing forward and gently push the dumplings in one direction along the edge of the pot to prevent the dumplings from sitting on the bottom of the pot. Use a spoon to push the dumplings apart, then cover the pot and bring to a boil over high heat. If the fire is low, boiling the water for a long time will cause the dumplings to sit on the bottom of the pot, which can easily cause the dumpling wrappers to break.

    

16. 16 After boiling, pour a cup of cold water, which is called "drinking water" as the saying goes. The purpose of pouring water is to increase the time interval for the water to boil so that the dumpling fillings are fully cooked. Use a spoon to push the dumplings along the edge of the pot again, cover the pot and cook over low heat.

    

17. 17 After the water boils, open the lid of the pot and cook over high heat for a few minutes. When you see the belly of the dumplings bulging and becoming fat, it means that the dumplings are cooked from the inside to the outside. Remove the dumplings with a slotted spoon and enjoy. Oh, and don’t forget to pour some balsamic vinegar for dipping.