Mushroom shrimp dumplings are made from shrimp, mushrooms, fungus, sweet potato vermicelli, onion, ginger, minced garlic, star anise and pepper. Jiaozi mostly uses cold water and flour as agents to mix noodles with water, knead them into huge dough, cover them with evaporated wet gauze or towel, let them stand for about an hour, cut them into small dough with a knife, knead them into strips with a diameter of about 3 cm, and cut them into small noodle jiaozi. These small dumplings are rolled into dumpling skins with a small rolling pin, wrapped with stuffing and kneaded into crescent or angular shapes. First, cold water is boiled, and then jiaozi is cut into small noodles.

Composition details in practice

Shrimp, mushrooms, fungus, sweet potato vermicelli, onion, ginger, minced garlic, star anise, pepper, eggs, salt, monosodium glutamate, sugar and oyster sauce (appropriate amount).

Production steps

1. After the shrimps are thawed (fresh ones don't need to be thawed), wash the shrimps, cut them into cubes, and marinate them with half an egg white and raw flour for 20 minutes (or pour a little white wine) for later use.

2. Soak the sweet potato vermicelli in warm water for about 15 minutes, then boil it in boiling water for 3-5 minutes, then take it out and soak it in cold water for a while.

3. Appropriate amount of flour, pour in the remaining half egg and knead it into dough for later use.

4. Mushrooms (mushrooms don't need to be blanched, otherwise they won't have too much fragrance). Dice auricularia auricula (soaked in advance), mince onion, ginger and garlic, and cut sweet potato vermicelli into small pieces for later use.

5. Break the eggs, put oil in the pot, fry the eggs after the oil is hot, and take them out for later use. Then put the oil, heat it to 80% heat, add the star anise, turn off the fire when it is fried to black, and take out the star anise. Wait until the oil temperature cools before igniting. Pour in chopped onion, ginger and garlic, then pour in about a spoonful of oyster sauce, stir-fry mushrooms and fungus a few times, then add sweet potato pieces and chopped eggs, and turn off the heat a few times. Add salt, monosodium glutamate and sugar, and the stuffing will be mixed (shrimp is not put into the stuffing directly, but when it is left in the bag).

6. When wrapping, put a proper amount of prepared stuffing first, and then put a little less shrimp, so as to ensure that every jiaozi has the full flavor of shrimp.

7. I put a layer of oil on the glass chopping board so that it won't stick to it.

8. After wrapping, put water in the pot, add a little salt after boiling, and then start cooking.