These 3 ingredients are made into dumpling filling, fragrant and flavorful, full of spirit to welcome the early winter

Today I will share with you a delicious dumpling filling, pork shrimp skin and leek filling. The leeks are spicy and delicious, and their unique flavor is paired with pork that is three parts fat and seven parts lean, and some shrimp skin is added, and the flavor of small seafood adds to the flavor.  

How to make pork shrimp skin and leek stuffed dumplings

[Ingredients]: 300 grams of leeks, 200 grams of minced pork, 50 grams of shrimp skin, 10 grams of ginger, appropriate amount of dumpling skin.

[Ingredients]: 10 grams of light soy sauce, 2 grams of sesame oil, 1 gram of dark soy sauce, 2 grams of chicken essence, 1 gram of thirteen spices, 1 gram of sugar, appropriate amount of salt.

In the first step, the leeks are selected to remove the wilting leaves and old roots, wash and cut into minced leeks, soak the shrimp skin in warm water for 5 minutes, remove and drain the water and cut into minced pieces after softening, mince the ginger, and rinse the minced pork.

In the second step, add light soy sauce, dark soy sauce, chicken essence, thirteen spices, sugar, sesame oil and an appropriate amount of salt to the minced pork, stir with chopsticks in one direction to make the minced meat stronger, mix well and marinate for 15 minutes to taste.

The third step is to find a larger bowl, put in the chopped leeks, and then pour the marinated minced pork and shrimp skin into the bowl and stir well with the leeks to make a dumpling filling.

The fourth step is to take the dumpling skin and put it on your hand, dig up the dumpling filling with a small spoon and put it into the dumpling skin, pinch the dumpling skin and seal it, the shape of the dumpling is as you like, all wrapped and put it in boiling water to cook and take it out, dip it in the sauce and start eating.

Tips:

1. Leeks do not need to be salted to avoid filtering out too much water, and it is easy to stick when wrapping dumplings, which is inconvenient for dumpling skin sealing.

2. The saltiness of the shrimp skin itself is not light, when mixing the dumpling filling, it is best to taste the saltiness of the filling and finally choose whether to put salt to avoid the saltiness of the dumpling filling.

3. When boiling dumplings, you can add a little salt or put a green onion in the boiling water, so that the dumplings are relatively tight and not easy to break the skin during the cooking process.