Dumplings is a nutritious and delicious pasta, loved by many people, a person rolling, a few people pack, a clear division of labor, chatting about the family, its happy, eating hot dumplings, but also to exchange feelings, as the saying goes, "delicious, but dumplings, comfort is better than pouring"". As the saying goes, "Dumplings are as good as wine and as comfortable as pouring". Sanshin filling undoubtedly, in the hearts of foodies, can be ranked in the top three, the texture of the tender flavor, the more you chew the more fragrant, Sanshin filling, although delicious, but until today, there are still a lot of people can not distinguish Sanshin filling in the end what is the ingredient.

Leeks and vegetarian three fresh

Composed of leeks, eggs, shrimp, to our inland cities, shrimp can only be replaced by shrimp, all the ingredients are mixed, in turn, add oyster sauce, green onion oil, salt, stir can be, thin skin filling, taste super fresh.

Leek meat three fresh

Composed of leeks, pork, shrimp, of course, you can also add fungus, eggs, set off the flavor of the filling, many places are so tuned, as long as it is a three-fresh stuffing, regardless of vegetarian or meat, put some eggs.

Vegetarian dumplings

Ingredients: flour, dumplings, shrimp, scallions

Seasoning: salt, oyster sauce, peanut oil, sesame sesame oil

1, prepare 400 grams of plain flour, add 3 grams of salt, cool water and noodles in summer, pouring the side of the mixing, stirring all the time the way into a flocculent look, the hand kneaded into a dough, to achieve the surface of the light, the light of the basin, the light of the hands state! can, cover the pot, put aside to rest for a while.

When making the dough, add a little salt to make the dough more flexible and the skin of the dumplings will not be broken.

2, leeks are easy to soup, wash and shake, control excess water, and then chopped, eggs fried a little tender, shoveled into the pot, shrimp to go to the shrimp line, with a toothpick in the back of a pick on the end, all poured into the pot.

Start seasoning, add 2 tablespoons of peanut oil, 1 tablespoon of sesame oil, 1 tablespoon of oyster sauce, a section of white chopped scallions, and mix well, the fat can be wrapped around the chives leaves, locking a certain amount of water.

Salt wait a little after 10 minutes to put, put early will come out of the soup, resulting in dumplings bad seal.

3, the noodles have been awake for 20 minutes, you can open the package, first divided into dough, and then rolled into a dumpling skin, the center of the thick around the thin, and then to the filling, add a spoonful of salt, stirring evenly with chopsticks, take out a dumpling skin, scooped into the appropriate amount of filling, according to their own techniques, wrapped into dumplings can be.

4. It's a bit tiring to wrap the dumplings by yourself, so I make the filling bigger so that I can save time and wrap the dumplings faster.

5, and so the pot of water to boil, add a small half spoon salt, in turn, into the dumplings, and so on, after the boil, pour half a bowl of cold water, and so repeat to add 3 times the cool water, and so the dumplings all floating, on behalf of the cooking is done.

6, very tasty three fresh dumplings, first fresh, followed by fragrant, and finally salty, the child ate with gusto, shrimp to keep large particles, not recommended to chop into minced meat, in addition to wrapping the dumplings, every mouthful of filling should have shrimp, so as to highlight its fresh.

Many small partners operating errors, there will be dumplings oozing out of the soup, here to teach you three tips, easy to avoid.

1, leek water control, wash and shake, placed in a ventilated place to dry, let the water naturally disappear.

2, chopped leek filling, add some oil, such as peanut oil, sesame sesame oil, cooked oil can be, the purpose is to let the fat wrapped leek leaves, lock the moisture.

3, when mixing leek filling, salt should not be put in a hurry, when you start wrapping dumplings, and then put salt to taste.