Ingredients
Main Ingredients
Flour 500g
Water 250g
Supplementary Ingredients
Pork Filling
500g
Fresh Shrimp
200g
Sprouted Black Fungus
90g
Eggs
100g
Chives
120g
150g
Water
Water
150g
Eggs
100g
Chives
120g
Water
150g
Salt
5g
Shrimp Mushroom Extract
4g
Shrimp Oil
10g
Seafood Soy Sauce
10g
Ginger
30g
How to Make Pork Triple Fresh Dumplings
1.
Hand mince the pork, add ginger, five-spice powder, pepper and soy sauce
2.
Mix thoroughly
3.
Then add the 150g of water in 5 - 6 times, and mix thoroughly in one direction after each addition of water.
Then add 150 grams of water 5 - 6 times, each time you add water, mix well in one direction until the water is completely absorbed and then add the next time
4.
After the water is completely added, continue to mix in one direction until the stuffing is strong
5.
Eggs scrambled into a small loose spike
6.
Peel the fresh shrimp out of shrimp, pick pick the threads of the shrimp. I bought a larger shrimp, you can also use a smaller, add a little pepper and wine marinade for 15 minutes
7.
Shredded black fungus, leek top knife chopped, the egg can also be slightly cut again
8.
Cut the egg and black fungus added to the meat mixture well and evenly
9.
marinated Shrimp with kitchen paper to absorb excess water
10.
Shrimp diced and added to the filling, I like the grainy shrimp, so the diced larger
11.
Mix well
12.
Pick the filling to one side, add the leeks, and leeks with sesame oil to mix well, in order to lock in the moisture of the leeks
13.
To make sure that you have the right ingredients for the filling, you can use a few of these ingredients in the filling, but not in the filling.
13.
Gently stir the filling to combine
14.
Flour and water together to form a stiff dough, a little stiffer than the usual dumpling dough because of the thinness of the skin of these dumplings. Divide into 7-gram portions and roll into rounds.
15.
Pack about 13 grams of filling. I used a lot of shrimp, so each dumpling has 2-3 large grains of shrimp in it
16.
Packed
17.
Boiled
18.
How thin the skin is, I used self milling flour, the flour is quite yellow, but you can still see the filling through the skin, it is thin, isn't it? The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it!
Cooking tips
1, the ratio of flour and water is 2:1, and the dough is soft and hard more appropriate, the flour selection of high gluten flour, high gluten flour is the best, so that the rolled into the skin gluten, cooking is not easy to break, and will not stick to the teeth.
2, the filling should be adjusted to the meat first, and then put other ingredients, so that you can use the viscosity of the meat to other ingredients coagulated, the filling is not easy to spread.
3, the filling should be mixed as evenly as possible, so that each dumpling can have a variety of fillings evenly inside, especially shrimp.