The dough is tender, the stuffing is delicious, and the baby can finish a big one in a single breath [smirking]
Dough: Mix the flour and starch evenly, then pour the water into the noodles. The water temperature is 30-40 degrees. Spread the dough evenly with both hands until the surface is smooth. Cover the dough with plastic wrap and towel. Wake up for 20 minutes.
Filling the glutinous rice: cut the leeks into 3-5mm, and sprinkle 5g of salt into the leeks. After 5 minutes, squeeze out the leeks. (A pound of leeks can squeeze 100g of water, squeeze directly, don't use gauze to prevent rotten Amaranth), then pour 30g of scallions into the leeks and mix well
Beat the eggs into the pot, add 10g of chopped green onion and mix well, then fry the eggs into nine ripe, stir-fry and cool, and use the knife to knead the eggs into the shape of mung bean.
Shrimp seasoning: Shrimp cut into sections, add a little garlic, salt, sugar, sesame oil, soy sauce, peppercorns and stir
Mix three fresh stuffing: wear disposable gloves and mix evenly by hand
擀面皮: 25g a small dose, rounded flat, sprinkle a little thin surface on the panel, and smash the agent into a skin with a diameter of 7-8cm. (Note: Unlike the way that the edges of ordinary dumplings are thin, the edges of steamed dumplings should not be too thin)
Dumplings: Put the stuffing into the dumpling skin, fold the dumplings in half, fold the sides of the dumplings back about 1 cm, and pinch. The thumb and forefinger will knead the edges of the dumplings, and the filling is not exposed.
Use your thumb and forefinger to pinch the dumpling interface, move it one after the other, and evenly fold out the pleats. Or other flower shapes that you like
Steamed dumplings: steamer steaming, put the dumplings in the steamer, heat for 5-6 minutes, cooked
Let's enjoy it.
Friendly Tip: Steamed dumplings can not be frozen, don't do too much at once