Delicious and juicy - leek, egg and shrimp skin dumplings

Overview

We Northeasterners are very fond of eating dumplings. We make dumplings during festivals and family events to celebrate. The family gathers together to make dumplings. The family atmosphere is very strong. Dumplings with various fillings are also delicious. Sauerkraut and pork fillings, cabbage and pork, eggs, leeks, and celery pork are the most common varieties on our family table. Today I made egg, leek, and shrimp dumplings. My husband said it was the best dumpling he has ever eaten~ Hahaha, I feel a sense of accomplishment. . .

Tags

• staple food
• home cooking
• chicken essence
• chives
• egg
• light soy sauce
• shaoxing wine
• shopee
• thirteen incense
• salt

Ingredients

Steps

1. 1 Kneading the dough: Add 500 grams of dumpling powder to warm water and use chopsticks to stir into a flocculent shape. Then knead the dough with your hands and let it rest for 20 minutes. This will make the dough smoother and more elastic

   

2. 2 Scramble the eggs while the noodles are still waking up: Heat the oil in the pot, add the stirred egg liquid, stir constantly, stir fry, let cool, then add to the leeks

   

3. 3 Wash the leeks, dry them, cut them into small pieces, add chopped dried shrimps and eggs, add thirteen-spice light soy sauce, Shaoxing wine, chicken essence, a little two level teaspoons of salt, then add the most important sesame oil, one tablespoon of sesame oil, which enhances the aroma and is an important condition for the dumplings to be delicious and juicy. Don’t stir them until they are wrapped. Stir the leeks again. The leeks will easily release water

   

4. 4 Knead the rested dough smooth and roll it into strips, then cut into balls and roll out

   

5. 5 My husband rolls out the dumplings and I make the dumplings while I stir the stuffing and wrap them immediately. This way the leeks don’t have time to come out of the water and the flavor is retained. The dumplings we make over there are shaped into a Yuanbao shape without wrinkles because wrinkles can easily lead to undercooking

   

6. 6 Stand in a row, haha. I make dumplings that don’t look very good. To save time, when the dumplings are about to be wrapped, I add water to the pot and boil the water. When the dumplings are wrapped and the water boils, put them in the pot immediately

   

7. 7 Add a spoonful of salt to the water to prevent the dumpling wrappers from sticking. Boil the dumplings for three minutes. Boil them once and add a bowl of cold water. Boil them again. Add another bowl of cold water and boil them again. The dumplings are almost done. The dumplings will float on the water and they will bounce up as soon as you press them.

   

8. 8 The skin is thin and the filling is large. When you bite into it, the water will flow out immediately. It is very delicious and juicy

   

9. 9 My husband said these were the best dumplings he has ever eaten. I felt so beautiful.