Cream eggs and shrimp dumplings
By VicentaLakin
This dumpling is very common, and the ingredients are common. It's also a classic match. Some freezers were prepared to make early ones, so there were no finished maps. Direct water boils, steams, or oils, made into ice-fried dumplings are very good. With a bowl of porridge or soybean, it's more common for Chinese to have breakfast. What's for breakfast is always a problem for the housewife. Maybe it's good to have some frozen dumplings. I don't want to get up in the morning and get confused. Take it out in the fridge. It'll be ready in ten minutes. It can be made different by personal preference。
Recipe Recommendations
- leek appropriate amount
- eggs appropriate amount
- shrimp skin appropriate amount
- dumpling skin appropriate amount
- ginger appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Cream eggs and shrimp dumplings
1
Raw material。
2
Shrimp skin chops。
3
Cream wash, cut。
4
Eggs made into small particles。
5
I'll put the crumbs, eggs and shredded shrimps, as well as ginger paste, fragrance, salt and perfume in the big bowl。
6
Smuggle evenly into a pate reserve。
7
Take a piece of dumpling skin and put a proper amount of it in the dumpling skin with sticky fingers and water around the dumpling。
8
Squeeze the shape you want and hold the corner tight。
9
When the dumplings are packed, they can freeze the fridge. When you eat, the pot boils, packs the dumplings, boils them, and you can mix them with what you like。