Dumpling fillings are usually made by chopping the ingredients with a knife and mixing them with seasonings. Dumpling fillings with garlic sprouts and shrimps are not exempt from this custom. Let’s learn how to stuff dumplings with garlic sprouts and shrimps. Recipe for dumplings stuffed with garlic sprouts and shrimps Part 1

Filling materials

Shrimp paste, leeks, eggs, garlic ginger, beef, salt, pepper, light soy sauce, oil, baking soda.

Dough

1.7cup all-purpose flour, 1 egg, 3/4CUP water.

Method

1. Season with salt + pepper + light soy sauce + oil.

2. If you have baking soda at home, add a little bit (to ensure that the filling absorbs more water), and add an appropriate amount of water starch (add while stirring, be careful not to have too much water to avoid the filling being too heavy) It’s hard to pack if it’s thin). Many people say that we need to stir things up in one direction, but I don’t think there is much of a difference.

3. Dough kneading: (for 35 dumplings) 1.7cup all-purpose flour; 1 egg; 3/4cup water.

4. Mix all the ingredients in 1 evenly, knead into a dough, wrap it in plastic wrap and let it rest for 30-60 minutes.

5. Divide the risen dough into several pieces; gently flatten one piece and roll it into a dough piece with a thick middle and thin edges (remember to sprinkle dry flour to prevent sticking, if the speed is slow Cover with plastic wrap to prevent air drying).

6. Wrap the fillings in the way you like. Like me, if you want to be lazy sometimes, you can just wrap it in half and pinch it tightly like the upper right corner.

7. Paying attention to whether the dumplings are delicious or not is very important. Don't make the noodles too thin, but make them slightly dry.

8. Boil a pot of water. When the water boils, put the wrapped dumplings in it. When the water boils again, add some cold water. After a while, the dumplings turned into "white fat men" and floated. Recipe for dumplings stuffed with garlic sprouts and shrimps Part 2

Fillings

Appropriate amount of shrimps, leeks, shepherd's purse (blanched), scrambled eggs, pork.

Method

1. Add peanut oil, salt and MSG to the stuffing and mix well.

2. Divide the dough into evenly sized doughs, roll them into dough and wrap them with fillings.

3. Heat the pan with cold oil. After the oil is hot, place the dumplings neatly into the pan and fry over low heat until golden brown.

4. Add half of the water to cover the dumplings, cover and fry over slow heat.

5. When the water in the pot dries up and you hear a squeaking sound in the pot, turn off the heat and shovel it out.

Tips

For authentic fried dumplings, you only need to fry one side. Because this was my first time trying to make fried dumplings, I was worried that the fillings would not be cooked thoroughly, so I fried three sides in step 3. Recipe for making dumplings stuffed with garlic sprouts and shrimps Part 3

Ingredients

100 grams of leeks, 5-6 eggs, 20 grams of shrimp skin, 30 grams of black fungus, 100 grams of shredded konjac, a little green onion, 500 grams of flour.

Seasonings

Sesame oil, light soy sauce, salt, vegetable oil, pepper, chicken essence, sugar, chili oil, Shanxi mature vinegar.

Method

The first step is to knead the noodles. A cup of warm water, a little salt in the water, and an egg in the flour. Pour the water into the basin slowly and stir with chopsticks. When you feel that there is no dry flour and the dough has turned into lumps, you can start kneading the dough. Knead the dough with force until the surface of the dough is very smooth. At this time, Face light, basin light and hand light are the best state.

The second step is to mix the stuffing. Add salt, chicken essence, light soy sauce, sesame oil, and some pepper. Stir clockwise until everything is combined.

The third step is to roll out the dough, take out the risen dough, knead it into a long strip, and cut it into small sections with a knife. (I am very capable and pulled it out myself) Roll it into a flat shape with your hands. When rolling it with a rolling pin, pay attention to the thick middle and thin edges. The thick middle will prevent the dumpling filling from leaking. The thin edges will taste better.

The fourth step is to make dumplings. Put the filling into the center of the wrapper. If you are not skilled in technique, do not put too much filling. Pinch the center first, then the two sides, and then squeeze the edges of the dumpling skin from the center to both sides, so that the soup will not leak when the dumplings are cooked in the pot.

Step 5: To cook the dumplings, boil the water in the pot. Do not cook too much. Just start stirring from the edge of the pot and stir downwards. In order to prevent sticking to the pot, add cold water after boiling the pot, and then boil it again. After cold water, turn to medium heat and cook with lid open. When you see the dumplings floating, they are ready to be taken out of the pan. Recipe for dumplings stuffed with garlic sprouts and shrimps Part 4

Ingredients

Appropriate amount of eggs, 250 grams of leeks, and 30 grams of shrimps.

Seasoning

2 grams of salt, 2 grams of soy sauce, 15 grams of vegetable oil, 5 grams of pea starch, 1 gram of sesame oil.

Method

1. Wash the shrimps and swell them with water. Take them out and drain them for about 20 minutes and set aside for later use.

2. Wash the leeks and cut them into sections about 3 cm long for later use.

3. Break the eggs and put them in a small bowl. Stir well and then add starch and sesame oil to make an egg paste.

4. Pour the drained shrimp into the egg batter and mix well.

5. Heat the wok, pour in the oil, when the oil is smoking, add the shrimps and stir-fry. After the paste is thickened, add the leeks and stir-fry.

6. When the leeks are cooked, add salt, pour in soy sauce, remove from the pot and serve on a plate, then you can make dumplings. Recipe for dumplings stuffed with garlic sprouts and shrimps Part 5

Ingredients

Appropriate amount of flour, 2 handfuls of leeks, 350g of pork, 12 shrimps, and 350g of high-gluten flour.

How to make dumpling wrappers

1. After adding a small amount of water, use chopsticks to mix the flour and water into dough pieces until more than 90% of the flour turns into dough pieces, then use Use your hands to knead the dough into a dough.

2. Cover and leave for more than 30 minutes.

3. Roll it out into a dumpling wrapper about the size of your thumb. Home-cooked recipes

How to make dumpling fillings

1. Peel the shrimps, pick the back lines, rub them with salt and starch, wash and dry them, and cut them into 5mm pieces.

2. Add cooking wine, soy sauce, oyster sauce, minced ginger, and pepper to the minced meat, then add a small amount of water several times, and stir continuously.

3. Cut the leeks into fine pieces of 3-4mm, add them to the meat filling and mix evenly.

4. Add salad oil and sesame oil and stir for a while, then add appropriate amount of salt and stir evenly.

Cooking dumplings

1. Boil water, add dumplings, stir, cover and bring to a boil.

2. Add a small bowl of cold water, stir, and then bring to a boil.

3. Turn off the heat, add a small bowl of cold water, stir and take out the dumplings.

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Ingredients

A little salt/minced ginger

500 grams of shrimps/150 grams of grass carp meat

Method

1. First, squeeze out the blood from the grass carp flesh, peel it, and add grated ginger to make isinglass. If you have a blender at home, you can put it directly into the blender and stir. It is better to add ice cubes at the same time, which can make the fish tender and chewy

2. Remove the thread from the shrimp, press it directly with the knife surface, and grind it , the shrimp paste will come out, add appropriate amount of minced ginger. Put the shrimp and isinglass into a basin in a ratio of 3:1, add a small spoonful of salt, and stir evenly

3. After the shrimp dumplings are wrapped, you can pick them up after one minute after the water boils. Put it in a bowl and sprinkle with some chopped coriander or vegetables

Reminder

It is recommended not to put other ingredients in shrimp dumplings and use as few accessories as possible, because shrimps are very easy to cook. Other ingredients are more difficult to cook than shrimps. If you wait until other ingredients are cooked, the shrimps will not be tender enough. At the same time, the dumpling wrappers must be rolled out thinly. How to make dumplings stuffed with garlic sprouts and shrimps Part 7

Ingredients:

About 300 grams of fresh shrimp, a bundle of leeks, 350 grams of pork, 4 tsp salt, 3 tbsp light soy sauce, 1 tsp cooking wine, 1 tsp allspice powder, 1 tsp chicken essence, 1 tsp sesame oil, 1 tbsp peanut oil , 1 tsp pepper

Steps:

1. Cut the pork belly into small dices and set aside (dicing is better than mincing the stuffing, and the meat and vegetables will not be mixed together, which can ensure respective umami).

2. Add 2 tsp salt, 3 tsp light soy sauce, 1 tsp cooking wine, 1 tsp allspice, 1 tsp chicken essence and 1 tsp sesame oil to the diced meat and marinate until it tastes.

3. Clean the fresh shrimps, remove the head shells and shrimp threads, add a little salt, 1 teaspoon of pepper and an appropriate amount of cooking wine to marinate.

4. Wash the leeks, cut off the roots and cut into minced leeks. Pour in 1 tablespoon of peanut oil and stir evenly (make sure the oil evenly coats the minced leeks, which can prevent the leeks from watering out).

5. Mix the leeks with the marinated diced pork and shrimp, then add two small spoons of salt and stir evenly.