Steamed dumplings with fresh shrimp and pork
By VicentaLakin
Recipe Recommendations
- noodles Pi 8 photos
- prawn of 8
- minced meat 200 grams
- water fungus appropriate amount
- the Huzi appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed dumplings with fresh shrimp and pork
1
Prepare the ingredients.
2
Slight the gourd into silk, add appropriate amount of salt, marinate to remove the water, and squeeze out the water.
3
Chop the onions and ginger together.
4
Remove the heads of the shrimps, leave the shells at the tail, and peel off the rest (the shrimps have a fishy smell, and if you are afraid of fishy smell, you can marinate it with cooking wine). Chop the fungus and gourd.
5
Put the pork into a large bowl and add appropriate amount of soy sauce to color (you can leave it if you don't like soy sauce).
6
Then add onions, ginger, fungus, and gourd, add salt, monosodium glutamate, and pepper powder and stir well.
7
Wrap the skin with the meat filling and add the shrimp
8
Start pinching from one end, pinching left and right, until the tail of the shrimp is exposed.
9
Put water into the steamer pan, add dumplings, and steam for 20 minutes.Steamed dumplings with fresh shrimp and pork Make Tips
I put eggs in the dough, and the skin was a little yellow. The dough needs to be hard. When eating, bite the shrimp first, otherwise some soup will escape.