Chives: half a kilogram

Eggs: 4

Shrimp: 4 taels

Flour: 7 taels

Pork: 4 taels

Soy sauce: 2 tablespoons

Salt: moderately

Scented oil: moderately

Pepper: pinch

Sugar: pinch

To prepare the dumplings, make a small portion of the dumpling.

Chives, eggs and shrimp dumplings with three fresh steps

1. First, prepare the ingredients, pork minced into a filling, or use ready-made pork filling. Shrimp clean.

2. 3 eggs, beaten.

3. Heat the pan with oil, medium heat, a little more oil, scramble the eggs and scramble them. Use chopsticks to quickly stir the eggs are scattered, will not become large pieces.

4. After frying, set aside and mix the filling later.

5. Next, start making the dough for the dumplings. If you don't have time or don't know how to do it, you can go to the noodle supermarket and make ready-made dumpling skins. But that's not a good texture, it's too thick.

Pour the flour into a larger bowl, add an egg, and start mixing.

Note: If you're using a special flour for dumplings, don't put another egg in, or the flour will be too sinewy.

6. Use your hands to work the dough in one direction, slowly adding the cool water a little at a time, adding it as you go and not pouring too much at once. The noodles are almost together and start kneading, the water should be appropriate, less will be hard, more will be too soft. If you haven't done it before, you should practice more.

7. The final product should be "light on the surface, light on the hands, light on the pot". The first thing you need to do is to knead the dough for a while, so that it's cooked.

8. After the dough is smooth, use the basin to buckle up and let it rise for 15 minutes, then knead for a while.

9. While the dough is rising, you can mix the filling. Stir the meat in one direction to disperse a little bit, the pork filling in the three fresh dumplings supporting role, play a role in enhancing the texture, so do not need too much. Add all seasonings, soy sauce, salt, sesame oil, sugar and pepper. Stir.

10. Once the meat is mixed, add the shrimp, the previously scrambled eggs, and continue to mix.

11. Finally, chop the chives, add them to the filling and mix well.

12. The flavor of the filling all depends on their own tastes, after mixing can be licked with the tongue to taste salty, light, you can add some salt.

The dumplings do not need to put too many kinds of seasoning, such as thirteen spices and so on, because eating is the fresh flavor of leeks and shrimp.

13. Finally, start preparing the dumpling skins. The dough will be divided into several small parts, take a hole in the center, pull off, and knead a long strip.

14. If you want to make big dumplings, make them thicker, and if you want to make small ones, make them thinner.

15. Cut the dough into small pieces with a rolling knife.

16. Sprinkle with dry flour to prevent them from sticking together. Gently flatten each small portion a little bit.

17.Roll out the dough. This is a purely technical task, so practice. Start slowly, roll the dough with your right hand and rotate it with your left, so that the center of the dough will bulge with a small belly and the dumplings will not break, and the skin will be thin and tasty.

18. Dumpling Skin

19.

The technique of wrapping the dumplings is different from family to family, so you can just wrap them up according to your own mood.

20. When you're ready to cook, you'll be able to make your own dumplings.

21. When the water in the pot boils, put the dumplings in, and cook them until they bulge, then you can take them out of the pot.

22. Leek, egg and shrimp dumplings are ready, cooked into the pot, thin skin filling.