Jiaozi with cantaloupe, leek and egg

Jiaozi with cantaloupe, leek and egg

Introduction:

"This dumpling was originally intended to use cantaloupe as the main ingredient, while leeks only play a role in improving freshness, but if you don't pay attention, leeks are put more!! Dumpling skin is a mixture of flour and corn flour. It's better to eat more coarse grains

Production steps:

Step 1: prepare the filling materials.

Step 2: prepare flour and cornmeal.

Step 3: add a small amount of salt into the flour material, knead it into a slightly soft dough, cover it, put it in a warm place, wake up for a while, and use the waking time to prepare the filling.

Step 4: wash the cantaloupe, remove the seeds and shred it. Marinate it with appropriate salt until water seeps out.

Step 5: after the oil is hot, pour in the broken egg liquid, and stir it side by side in one direction. In this way, the fried egg is broken, and it will be very tender and delicious.

Step 6: wash the leeks and cut them into pieces after drying.

Step 7: dry the pickled cantaloupe and set aside.

Step 8: dice the pickled shrimps and put them together with chopped leeks, egg and dehydrated cantaloupe.

Step 9: add salt, corn oil, soy sauce, pepper powder, pepper and other seasonings and stir evenly.

Step 10: wake up, roll the dough into strips, and pull it into small dosage forms.

Step 11: roll into a cake with a rolling pin.

Step 12: take a pancake and add the right amount of filling.

Step 13: make dumplings according to your own habits.

Step 14: cook it in the pot. Look at the tummy of the dumpling in the picture. If you press it lightly, it will rebound immediately and it will be cooked.

Materials required:

Cantaloupe: 200g

Eggs: 3

Leeks: 1 grain

Flour: right amount

Shrimp: right amount

Corn flour: right amount

Corn oil: right amount

Salt: right amount

Soy sauce: right amount

Pepper powder: right amount

Pepper: right amount

Note: 1, corn flour must not be added too much, otherwise it will affect the stiffness of the dough. 2. The dumpling dough should be a little soft to taste good. 3. When cooking dumplings, the stomach of dumplings becomes bulgy. If you press it lightly, it will rebound immediately and then it is cooked. 4. Add a little salt to the boiling water to prevent the dumplings from sticking.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh