Dumplings with mushroom and shrimp meat
By TristonWolff
Originally, I made pork stuffed dumplings for my husband, but because Innovation added coriander and was afraid that my little baby wouldn't eat them, I made less Xiangru shrimp dumplings, and half of them were fried for her. Because my baby might eat too much dumplings when she was a child, she is not interested in dumplings now, so every time she makes dumplings (she prefers fried things), I didn't expect that the shrimp and pork dumplings would taste particularly fresh and delicious.
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Dumplings with mushroom and shrimp meat
1
Preparation ingredients: twelve fragrant shavings, twenty shrimps, 1 tael of filling with five flowers, a little salt, soy sauce, peanut oil, green onion and ginger. I forgot to take a photo of the kneaded dough here (I think everyone should know how to knead it)
2
Chop all the ingredients, add a little green onion and ginger, add half a teaspoon of salt, one teaspoon of light soy sauce, and two tablespoons of peanut oil, and stir clockwise until well.
3
I believe it goes without saying that everyone should know this step when making dumplings. Cut the dough into small dough, then peel the skin and wrap the filling.
4
Heat the frying pan and add a little peanut oil, then add the dumplings and fry them on both sides (remember to low heat)
5
After boiling the water in another pot, add some salt (to prevent the dumplings from breaking), add the dumplings, boil them three to boil, and then remove them into a plate.
6
The fragrant dumplings are out of the pot. They taste so fresh and delicious.
7
The fragrant fried dumplings have been baked, very tempting.