monosodium glutamate (MSG)
five spice noodles
Super detailed – delicious and easy to make Mom’s homemade leek-shrimp-meat dumplings!
Mixing with water and flour, hands to knead and knead, my mom was almost done by the time I took the picture ……
Knead the dough and place it in an airtight container, commonly known as wake for a while
Cut the pork into small pieces and marinate in the soy sauce for 15 minutes.
Fresh shrimp cleaned, shelled and cut into small pieces
Add the shrimp to the meat and marinate for 5 minutes.
Picked, washed and drained leeks
Chop the leeks and place them in a bowl for later use (you can see the ratio of leeks to shrimp and meat in the picture, more leeks)
Add a little MSG, salt, five-spice noodles and sugar to the leeks.
Pour the marinated shrimp and meat into a leek pot.
Pour in a little sesame oil and stir well.
Set aside the mixed filling for later
Cut a generous amount of dough and roll it into long cylindrical strips
Cut the long cylindrical strips into pieces, large or small depending on the size of the dumpling you like, my mom usually cuts them into medium sized pieces.
Using a small rolling pin, roll out the skin into a round shape, since I’m the one rolling it out and no one is taking pictures, just look at the finished product!
roll out and roll out and roll out
Use chopsticks to put the filling into the dumpling skin, sometimes add the leeks at the bottom to make it juicier.
Fold the dumpling skin in half and pinch the edges with your hands.
Press the edge of the dumpling skin with both hands and squeeze it.
Individual dumplings finished (it takes a lot of practice to make a lot of stuffing, and I don’t have as much stuffing as my mom does, so I’m not allowed to wrap them, only to roll them)
Repeat the process of rolling and wrapping, and the dumplings will stand in a line waiting to go into the pot.
Add 3/4 of the water to the pan and bring to a boil
Get a bowl of cold, clean water for later.
Place the dumplings one at a time in the pan, stirring gently with a spoon so that the dumplings move with the stirring of the water and don’t stick together
There is a trick to cook the dumplings, if you use boiling water to cook the dumplings, the filling may not be cooked, and the skin is too big to be easily broken. Right way: Cover the lid, the water will boil again in a while, and the dumplings will float on the surface of the water, to make sure all the dumplings are cooked. Using the cold water you just caught, pour half a bowl in a saucepan. When the water boils again, pour in the remaining half of the cold water and wait for it to boil a third time, ok. Turn off the heat and use a dredge to drain the dumplings.
The dumplings are very filling and delicious – I like to use millet vinegar to make them sweet and sour, you can try it too!