Foodabc Food Therapy Calcium supplementation

Shrimp meat and shepherd's purse soup dumplings

2024-10-25 02:59:07 772

Spring shepherd's purse and scallions, mixed with pork and shrimp, seasoned with savory soy sauce; In order to highlight the deliciousness of soy sauce, shrimp, and meat, water filling was specially added, which involves adding an appropriate amount of water to the filling to create a chewy and moist dumpling filling; Take a bite of the cooked dumplings, and before the filling touches your teeth, a strand of fresh juice flows into your mouth, quickly spreading your taste buds; Chewing again, the pork is tender and smooth, the shrimp is chewy, and the vegetables are crisp -

Details of ingredients

Dumpling powder400g
Clear water200g
salta little
Pork belly with pork belly and pork belly300g
shrimp200g
Fresh soy sauce50g
Ginger powder1 tablespoon
Clear water100g
Scallions100g
Shepherd's purse200g
Sesame oil2 tablespoons

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timean hour

Steps to make Shrimp meat and shepherd's purse soup dumplings

1. Cut pork belly finely into a paste, preferably 2 parts fat and 8 parts lean or 3 parts fat and 7 parts lean;
2. Remove the yarn from the shrimp, wash and absorb moisture, and cut it into nail sized cubes;
3. Put the meat and shrimp into a large bowl and stir evenly in the same direction;
4. Add ginger powder and soy sauce, and stir evenly in the same direction as before;
5. Add a small amount of water multiple times, stirring vigorously in the same direction of 3 or 4 each time. Depending on the condition of the meat, control the amount of water. I added about 100g,
6. Stir until the meat filling absorbs enough moisture and becomes firm, which may be a bit difficult to stir, but the meat filling looks moist and smooth;
7. Wash the shepherd's purse clean, control the moisture, and finely chop it (shepherd's purse contains oxalic acid, you can blanch it in water before cutting, I didn't blanch it, I want the original taste);
8. Wash the scallions thoroughly, control the moisture, and finely chop them;
9. Put shepherd's purse and chopped scallions together in a large bowl, add sesame oil, and stir evenly (oil wrapped vegetables can effectively prevent vegetables from leaking water);
10. Put the meat filling and vegetables together in a large bowl without stirring;
11. Stir well before filling, and add salt, sugar, Sichuan pepper powder, five spice powder, and chicken powder for seasoning. When stirring, be sure to follow the same direction as the original flavor and water, don't make any mistakes!
12. The pre mixed dumpling filling is moist, soft, and shiny, but it will never release water. This filling is successful!
13. Mix and knead the dough well (you can mix the dough in advance, add a little salt when mixing to prevent the dumplings from sticking together; cover the dough with a damp cloth and knead it for a longer time, knead it a few times in the middle, and you will get a very good quality dumpling dough);
14. Apply and roll the dough. Whether the skin is thin and the filling is large depends on experience and craftsmanship;
15. When making dumplings, it depends on one's own preferences and habits. But it's best not to pinch these dumplings with some soup. Pinching the dumpling skin and filling tightly together, lacking gaps, often doesn't give the feeling of "pouring soup". These curved moon dumplings or eyebrow dumplings are both good.
16. Boil the dumplings using the three-point water method.