Shrimp Dumplings
Overview
Many children don't like to eat dumplings, and there are also many children who don't like eating this or that, but dumplings contain meat and vegetables and are full of nutrients. It takes a lot of effort to make children like dumplings!
Tags
Ingredients
Steps
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First, mince the leeks.
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Crack the eggs into a bowl, beat them up, and add less water to make the scrambled eggs more tender. Add oil to the wok and fry the eggs, stirring constantly to make the egg pieces smaller. Fry and let dry for later use.
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Today I made two kinds of dumplings, boiled (peeled, deveined and cut into small pieces) and steamed. I will focus on the steamed one. Hee hee.
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Along with the meat filling, add soy sauce, cooking wine, five-spice powder, salt, chicken essence, oyster sauce, sugar, ginger and green onion and marinate for 15 minutes.
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Add oil to the leeks first and mix well. The purpose is to prevent the leeks from releasing too much water when exposed to salt, which will affect the effect. Fold into the meat filling together with the eggs, and add a little sesame oil to enhance the aroma. Boiled dumplings are made in the home-made way.
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Peel and devein the shrimps, wash and drain them, place them in the middle of the dumpling wrappers, and select some of the mixed meat filling, not the shrimp segments.
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Wrap it like a willow leaf bun, and pinch it tightly at the tail of the shrimp.
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Before steaming, tidy up the shrimp tails to make them look beautiful when steamed.
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Steam for ten minutes.
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Do you have the urge to eat dumplings like this when you look at them?
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The shrimp tail spreads out like a crown, so tempting!
