Chinese cabbage and shrimp dumplings
Ingredients: soy sauce,chicken essence,cabbage,leek,shrimp,pork,flour,spiced powder,ginger,refined salt
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Chinese cabbage and shrimp dumplings
1
Materials for making dumplings.
2
Wash the cabbage and control the water and cut it into diced shapes.
3
Wash the leeks and control the water and cut them into fine powder.
4
Wash shrimp and control water.
5
Cut the shrimp into diced shapes.
6
Chop the pork into fine powder.
7
Chop the ginger into fine powder.
8
Put the minced ginger into the chopped meat and add a little soy sauce.
9
Add a little five-spice powder to the meat paste.
10
Add appropriate amount of olive oil and mix well until flavor.
11
Put the chopped cabbage, leeks, shrimp, and meat paste in an empty basin.
12
Add appropriate amount of olive oil, refined salt, chicken essence, and sesame oil to mix well the filling.
13
Prepare the right amount of flour.
14
Add appropriate amount of water to the flour, flour: water = 2:1, and mix the flour until all the flour is cotton.
15
Knead the cotton-like flour into a smooth dough.
16
Put the kneaded dough into a fresh-keeping bag and soak.
17
Knead the dough into a smooth dough.
18
Rub the boiled dough into a dough agent, and then divide it into several small dough agents.
19
Sprinkle dry powder on the chopped dough and mix well.
20
Press the cut surfaces of the dough flat up and down, and then roll them into a dough sheet with a thickness in the middle and thin around.
21
Put the dumpling filling in the middle of the dough sheet.
22
Pull the sides of the dough sheet toward the middle, and then pinch the middle position together.
23
Place the openings on both sides at the tiger's mouth of the left and right hands respectively, then pinch with the thumbs and forefingers of the left and right hands, and at the same time fold both palms towards the middle to seal the opening.
24
Made dumplings.
25
Finally, cook the dumplings. After the water is boiled, put the dumplings into the boiling water in turn. At this time, keep the water close to the bottom of the pot and stir the water constantly. Don't touch the dumplings, let the dumplings float and avoid touching the bottom of the pot.
26
After the dumplings are boiled, turn to a low heat, add a suitable amount of cold water until the water boils again, add a suitable amount of cold water, and repeat 2 to 3 times to serve the pot. This can be determined according to the filling. The number of cold water added.
27
Remove the cooked dumplings with a fence to control the water, and plate.