Steamed dumplings with fresh shrimp and pork

Steamed dumplings with fresh shrimp and pork

Introduction:

Production steps:

Step 1: get the ingredients ready.

Step 2: cut the gourd into silk, add appropriate amount of salt to marinate out the water, and then squeeze out the water.

Step 3: chop the onion and ginger together.

Step 4: remove the head of the shrimp, leave the shell at the tail of the shrimp, and peel off the rest (if the shrimp has fishy smell, you can marinate it with cooking wine if you are afraid of fishy smell). Cut up the fungus and gourd.

Step 5: put the pork into a large bowl, add proper amount of soy sauce and color it (if you don't like soy sauce, don't put it).

Step 6: then add onion, ginger, fungus, gourd, salt, monosodium glutamate, pepper and stir well.

Step 7: wrap the skin with meat stuffing and put in shrimp

Step 8: start to pinch from one end, pinch left and right to expose the shrimp tail.

Step 9: put water into the steamer, add dumplings, steam for 20 minutes and leave the steamer.

Materials required:

Dough: 8 pieces

Shrimp: 8

Minced meat: 200g

Auricularia polytricha: right amount

Gourd: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

MSG: right amount

Pepper: right amount

Old style: moderate

Note: I put eggs in the dough, the skin is a little yellow. The dough should be hard. When eating, first bite from the end of shrimp, or there will be soup running out.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh