Recipe for filling pork, nine vegetables and shrimp dumplings:

Ingredients

Nine vegetables, pork, prawns

Seasoning

Ginger, cooking wine, light soy sauce, oyster sauce, pepper, Sichuan pepper powder, salt

Method

1. Add a little salt to an appropriate amount of flour, add an egg, and divide Pour an appropriate amount of cold water in small amounts at a time, stir while pouring, and knead it into a piece of dough with moderate hardness, then cover the noodles for 30 minutes. Beat an egg into the dough when making the dumpling noodles. The dough will be flexible and not easy to break when cooking the dumplings, and the cooked dumpling skin will be firm and firm.

2. Remove the yellow leaves from the nine vegetables, clean them, dry them out, and then chop them into small pieces with a knife.

3. Thaw the prawns and use a shrimp gun to pick out the shrimp threads. Then remove the heads and shells of the shrimps, peel out the shrimps, and clean them. The shrimp threads are fishy and must be removed. Use local materials to pick them out with a shrimp gun.

4. Cut the shrimp into pieces and put them into a bowl. Add appropriate amount of minced ginger, pepper, cooking wine, and salt. Stir evenly and marinate for 15 minutes to absorb the flavor. Because frozen shrimps are used, if you make dumpling fillings directly, they will be fishy and not easy to absorb the flavor, so you need to marinate them for a while in advance to remove the fishy smell and absorb the flavor.

5. Add appropriate amount of minced ginger, oyster sauce, pepper, Sichuan pepper powder, and light soy sauce into the pork stuffing, and stir in one direction. Stir until completely absorbed, then pour in an appropriate amount of light soy sauce, and then stir in the same direction again until completely absorbed until the meat filling is tender and smooth. We used light soy sauce instead of water, which can not only make the meat filling tender and juicy, but also increase the umami flavor, and with the base flavor, there is no need to add salt for seasoning later. The stuffing prepared in this way is moderately salty and very delicious.

6. Put the nine vegetables into the meat filling, pour in an appropriate amount of vegetable oil, stir evenly, and stir evenly in the same direction. There is no need to mix the shrimp into the stuffing, just put it aside. When making dumplings, put one or two pieces in each dumpling. This will ensure that each dumpling has large pieces of shrimp, which is very convenient.

The shrimp and three delicacies dumpling fillings are ready. No salt and water are added throughout the process, but light soy sauce is used instead. The dumpling filling made in this way is moderately salty and very delicious. This is the trick that makes the shrimp and three delicacies fillings delicious and juicy.

7. Take out the dough and knead it smooth again, cut off a piece of dough, knead it into a long strip, and cut it into evenly sized pieces. Press flat and roll into thin dumpling wrappers.

8. Take a dumpling wrapper, put an appropriate amount of nine-vegetable meat filling, then put two pieces of shrimp and shape it into a dumpling. Wrap all the dumplings in sequence.

9. Add enough water to the pot to boil, add a little salt, and then add the dumplings. Gently push against the bottom of the pot to prevent it from sticking, cover the pot and cook over high heat until the water boils again. Use a spatula to turn the dumplings around and press them so that the dumplings are evenly heated. Add half a bowl of cold water and boil again. Repeat three times. The dumplings are cooked when most of the bottoms are facing up.