material
Dumpling stuffing: 350g fresh shrimp (fresh shrimp tastes better), 250g minced meat, 3 eggs and 4 mushrooms.
Leek100g chopped green onion 50g Jiang Mo oyster sauce10g soy sauce10g.
Sesame oil 10g pepper oil 10g powdered sugar 10g salt 50g water 10g cooking wine.
Dumpling skin: 250g of high flour, 250g of water and 5g of salt.
Method for making jiaozi with shrimp and three fresh fillings
Shrimp: What I bought here is fresh shrimp peeled, which tastes better. Fresh shrimp is difficult to peel. Here, we can teach you a method Soak shrimps in salt water for a while, clean them and put them in the refrigerator for 2 hours, so that they can be peeled well after freezing. Cut the shrimp into small pieces. Don't chop them up. One for each jiaozi bag. It's delicious and full of happiness.
Shrimp oil: Don't throw away peeled shrimp shells and heads. You can boil the shrimp oil. Absorb the water in the shrimp head with kitchen paper, pour in hot oil and cook over low heat until the shrimp head is crisp. Take out the oil from the spare jiaozi with three spices.
Pour the eggs into the oil pan and stir constantly. As soon as the egg liquid has solidified, it can be cooked. Don't fry for too long. It doesn't taste good after a long time. Chop the soaked mushrooms; Chop leek and onion for later use.
Put all the prepared dumpling stuffing seasonings into the pot and stir well. Add water and stir.
Dumpling skin: put water, eggs and flour in the main pot for 30 seconds, and slowly adjust it to the sixth speed to stir; Add salt and knead for 2 minutes; Knead the dough 15 minutes, then knead the dough until it is smooth, and then roll the dough.