Meat and meat dumplings filling method:

Preparation of ingredients:

Flour, meat, leeks, prawns, scallops, fungus, salt, wine, soy sauce, cooking oil, sesame oil.

1, take a pot to add the right amount of flour, with cold water to mix the noodles, adding water while stirring, stirring until there is no dry flour, down to kneading, the dough kneaded until smooth after the cover, the pot cover, rise for a while.

2, put the chopped ginger into the meat filling, add a little salt, moderate amount of cooking wine, soy sauce, stirring well in one direction, so that the meat mixture is strong and evenly stirred, marinate for 20 minutes.

3, the prawns clean, water control, the shrimp line out, the shrimp head off, the shrimp shells, take out the shrimp meat.

4, shrimp meat peeled out, cleaned, cut into small pieces, scallops diced clean and ready to use.

5, soaked fungus chopped, leek clean, cut into small sections, add shrimp, scallops diced.

6, add the right amount of cooking wine, cooking oil, add the right amount of salt, sesame oil.

7, stir well in one direction.

8: Knead the noodle, roll the noodle into a long thin strip, cut it into even-sized dumpling pieces, sprinkle the bottom with some flour, press the dumpling pieces down, and roll them into dumpling skins.

9. Take a dumpling skin, put in the appropriate amount of meat filling, one scallop and one shrimp in each filling.

10: Press the center of the dumpling, and then press the edges of the dumpling with both hands to squeeze the dumpling into the center!

11: Boil water in the pot, put in the dumplings, and gently push the back of the spoon a few times to prevent them from sticking to the pot, then cover the pot with a lid.

12. After the water boils, add some cool water along the sides of the pot, then cover the pot and cook for 2 minutes, then open the lid and cook the dumpling skins for a while, and then pull out the dumpling skins after they bulge.

13, above is the three fresh dumpling filling modulation method.