The ingredients for shrimp dumplings are 1000 grams of flour, 200 grams of shrimp, 500 grams of pork, 300 grams of chives, 10 grams of salt, 8 grams of monosodium glutamate (MSG), 30 milliliters of soy sauce and 25 milliliters of sesame oil.

The production method is to wash the pork, chopped into puree. Shrimp pick off the sand line, cut into small dices.

Leek choose clean, drain, cut into minced. Pork puree into the basin, add soy sauce and mix well, and then add water, stir in one direction with chopsticks, stir until the pork puree viscous paste, add shrimp, sesame oil, monosodium glutamate, salt, mix well and then add chives, mix well to become the filling.

The flour is mixed with salt and water, kneaded well, covered with a damp cloth molasses for a few moments, kneaded on the board into a long strip, pulled into small doses of flour, sprinkled with flour, rolled into the middle of the round slightly thicker crust, wrapped in the filling and pinched into a semi-circular dumpling billet. The dumplings will be cooked in a pot over a high flame, and then boiled with water.

Use: As a staple food in any quantity. With tender filling, juicy flavor, nourishing Yin and Yang effect.

Suitable for patients with hyperlipidemia.

Shrimp and what vegetables wrapped dumplings

Shrimp can be wrapped into dumplings and chives, the following is the specific method:

Preparation materials: 350 grams of flour, half a bowl of fresh shrimp, 300 grams of leeks, 1 egg, 3 grams of salt, 5 grams of peanut oil, 2 grams of chicken essence, dumpling skin

1, the leeks are washed, dry water spare.

2, control the water dry leek cut fine spare.

3, shrimp diced on the leek.

4, add peanut oil, salt, chicken broth and mix well.

5, in the shrimp and leek filling into the raw egg mix well.

6: Put the dumpling filling on the dumpling skin.

7, with both hands a pinch, made into dumplings.

8. Wrap the dumplings in order.

9. Boil water in a pot and pour in the dumplings.

10, the dumplings float up, and then drizzle some cool water to boil, the dumplings are cooked.

11, fish out to plate, can be served.

How to make shrimp dumplings?

First, live a good noodle, wake up; Second, the production of filling: 1, prawns peeled and adjusted line after washing and put on the plate to drain, cut into small dices to be used; 2, five-flower pork washed and cut into small dices and palletized a few knives into the meat filling to be used; 3, play a few eggs, beaten, turned into the right amount of salt, and on the over-fried, fried, stirring quickly like eggs in the frying loosened and become a small piece and sheng out to be used; 4, the use of scrambled eggs after the pan and the rest of the fire stir-fried, and the use of the egg to be used. Pork stuffing discoloration to put filling in the vessel, and then into the scrambled eggs, cut shrimp, while putting a variety of seasonings: salt, monosodium glutamate, pepper (a little), salad oil mixing, the amount above according to their own habits to put, preferably less salt, that is, into the filling.

Third, rolling the skin wrapped dumplings four, boiled dumplings, put some salt in the water to live in the dumplings do not stick. Try it, very fresh flavor.

The ratio of the amount of filling is: 3 meat shrimp: 1 egg: 1 pork.

How can shrimp dumplings help with high blood cholesterol? -

Shrimp dumplings are made with: 1,000 grams of flour, 200 grams of shrimp, 500 grams of pork, 300 grams of chives, 10 grams of salt, 8 grams of monosodium glutamate (MSG), 30 milliliters of soy sauce, 25 milliliters of sesame oil.

Production: the pork clean, chopped into puree. Shrimp pick off the sand line, cut into small dices.

Chives choose to wash clean, drain, cut into pieces. Pork puree into the basin, add soy sauce and mix well, and then add water, stir in one direction with chopsticks, stir until the pork puree viscous paste, add shrimp, sesame oil, monosodium glutamate, salt, mix well and then add chives, mix well to become the filling.

Add salt and water to the flour and mix well, knead well, covered with a damp cloth molasses for a few moments, kneaded on the board into long strips, pulled into small doses, sprinkled with flour, rolled into the middle of the round slightly thicker crust, wrapped in the filling and pinched into a semi-circular dumpling billet. The dumplings will be cooked in a pot over a high flame, then add water and boil.

Effect: The filling is tender, juicy and flavorful, nourishing Yin and Yang. Suitable for patients with hyperlipidemia.