Three casserole dumplings
By VicentaLakin
The dumplings are known to everyone, and believe that everyone has the most unforgettable smell of dumplings in their hearts, and so do I. The most favorite is the dumplings in their mother's bag. It's a luxury to eat dumplings when you're poor and have plenty of children. You can only eat a dumpling for the New Year's Eve. You've been looking at your mother since we met. Mother always smiles, caressssss my little head, comforts me when I'm about to run out of water: it's almost done, wait! Finally, a pot full of dumplings, fragrances, fragrances, a bite out of it, soup coming down, delicious. That's the smell of dumplings in my heart forever
Recipe Recommendations
- pork belly 200g
- wheat flour 800g
- shrimp 120g
- eggs 200g
- chicken jelly appropriate amount
- spiced powder appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
Steps for Three casserole dumplings
1
Cream cut, eggs, shrimp go to the shrimp line, meat paste is raw, wine is fed early, chicken is frozen to shreds, five fragrances, raw, a little bit of perfume, and then salt, and mix it in one direction, until the crumbs of the crumbs crack
2
The dumplings are covered with warm water and surfaces for 30 minutes
3
It's finished. It's in the freezer bag. It's ready
4
It smells good, but it tastes good
5
Make your own spicy, put some soy sauce, put some vinegar, put some garlic on it
6
Eat, huh
7
It's a pity the soup isn't takenThree casserole dumplings Make Tips
1. The dumplings are ready 6 minutes after the water boils; if cooked too long, the leeks will change color. 2. Seasoning the minced meat in advance makes it more flavorful. 3. Cut the shrimp into large chunks for a better taste; when wrapping, ensure you put only one or two pieces in each dumpling.