Lamb and shrimp dumplings with leeks

Materials

Flour in moderation

Leeks, 2 handfuls

Lamb 350g

Shrimps, 12

High-gluten flour, 350g

Practice

Dumpling skin:

1: Add a small amount of water and then use chopsticks to mix the flour and water into dough pieces until more than 90% of the flour becomes dough pieces.

2. Cover and leave for more than 30 minutes.

3: About the size of your thumb, roll out into a dumpling skin.

Dumpling filling:

1. Peel the shrimp, pick the back line, rub it with salt and cornstarch, rinse and dry it, cut it into 5mm pieces.

2, stranded meat with cooking wine, soy sauce, oyster sauce, minced ginger, pepper, and then several times add a small amount of water, stirring constantly.

3, leek cut into 3-4mm finely chopped, put into the meat mixture and mix well.

4, add salad oil, sesame oil and stir a little, add the right amount of salt and mix well.

Cooking dumplings:

1. Boil water and put dumplings into it, stir a little, cover and boil.

2. Add a small bowl of cool water and stir, then boil again.

3, off the heat, add a small bowl of cool water, stir, fish out the dumplings.