Three fresh meat dumplings

Three fresh meat dumplings

Introduction:

"This is a kind of three delicious dumpling with large slice filling. Its skin is very thin. It uses self grinding flour. The flour is not white, but you can still see the filling from the outside, which is enough to see that the skin is very thin. This kind of dumpling has thin skin and big stuffing. It's salty, fresh and delicious. It's full-bodied and distinctive. When it's ready, the whole family says it's delicious. "

Production steps:

Step 1: Chop pork by hand, add ginger powder, five spice powder, pepper and soy sauce

Step 2: mix well

Step 3: then add 150 grams of water for 5-6 times. After adding water each time, fully stir in one direction until the water is completely absorbed, and then add the next time

Step 4: after the water is completely added, continue to stir in one direction until the filling is strong

Step 5: scramble the eggs into small pieces

Step 6: peel the shrimp and remove the shrimp thread. The shrimp I bought is bigger. I can also use smaller ones

Step 7: marinate with a little pepper and rice wine for 15 minutes

Step 8: the leek seedlings planted in my family this year are very tender because they are the seeds of the first year. Pick and wash them to control water

Step 9: chop the watery black fungus, chop the leek with the top knife, and cut the egg a little more

Step 10: add the cut eggs and black fungus into the meat filling

Step 11: use kitchen paper to absorb excess water from salted shrimp

Step 12: dice shrimps and add them to the stuffing. I like the granular shrimps, so the diced shrimps are bigger

Step 13: mix well

Step 14: scrape the stuffing aside, put in the leeks, mix the leeks with sesame oil evenly to lock the moisture of the leeks

Step 15: stir gently

Step 16: add flour and water to make a hard dough. Because the skin of this dumpling is very thin, it's a little harder than the usual dumpling dough

Step 17: divide into about 7g dosage forms and roll them into peels

Step 18: pack in the filling. I use more shrimp, each dumpling can have 2-3 large particles of shrimp

Step 19: wrap up

Step 20: cook

Step 21: how thin is the skin? I use self milling flour. The flour is yellow, but you can still see the filling inside through the skin. Is it thin

Step 22: bite open each dumpling has a few pieces of shrimp particles, so fresh flavor, beautiful thin skin big stuffing dumplings, can not taste good?!

Materials required:

Pork stuffing: 500g

Fresh shrimp: 200g

Watery black fungus: 90g

Egg: 100g

Leek: 120g

Water: 150g

Salt: 5g

Mushroom essence: 4G

Sesame oil: 10g

Seafood sauce: 10g

Ginger: right amount

Flour: 500g

Note: 1. The ratio of flour and water is 2:1, and the soft and hard dough is suitable. The flour with medium gluten and high gluten is the best, so that the rubber band is not easy to break and will not stick to teeth when boiling. 2. When mixing the stuffing, we should first mix the meat stuffing, and then put other raw materials, so that we can use the viscosity of the meat stuffing to condense other raw materials, and the stuffing is not easy to disperse. 3. Try to mix the stuffing evenly, so that each dumpling can have all kinds of stuffing, especially shrimp.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh