dumpling stuffing: 35g of fresh shrimp (fresh shrimp tastes better), 25g of minced meat, 3 eggs, 4 dried mushrooms

1g of leek, 5g of chopped green onion, Jiang Mo, right amount of oyster sauce, 1g of soy sauce, 1g of soy sauce, 1g of sesame oil? 1 grams of sugar powder 1 grams of salt 5 grams of cooking wine 1 grams

Dumpling skin: high flour 25 grams of water 25 grams of salt 5 grams

Shrimp three fresh dumpling stuffing method

Shrimp: I bought shrimp peeled from fresh shrimp here, and the taste of fresh shrimp is better. Fresh shrimps are difficult to peel. Here, we can teach you a method. The shrimps are soaked in salt water for a while, washed and frozen in the refrigerator for 2 hours, so that they can be peeled well after freezing. Cut the shrimps into small pieces. Don't chop them up. Pack one in each jiaozi. It tastes good and full of happiness.

Shrimp oil: Don't throw away the peeled shrimp shells and heads. You can boil the shrimp oil. Absorb the water in the shrimp heads with kitchen paper, pour it into hot oil and cook it with low heat until the shrimp heads become crisp. Take the oil out of the standby jiaozi.

Pour the eggs into the oil pan and stir constantly. You can cook the eggs as soon as they are solidified. Don't fry them for too long, because they will taste bad after a long time. Chop the soaked mushrooms; Chop leeks and shallots for later use.

put all the prepared dumpling stuffing seasonings into a pot and stir evenly, then add water and stir.

dumpling wrapper: put water, eggs and flour into the main pot for 3 seconds, and slowly adjust the speed to 6 to mix; Add salt and knead for 2 minutes; After the kneaded dough wakes up for 15 minutes, knead the dough until it is smooth, and then roll the dough.