Shrimp and shepherd's purse soup dumplings(xia rou qi cai guan tang jiao )

Shrimp and shepherd's purse soup dumplings

Introduction:

"Capsella bursa pastoris and chives in spring are mixed with pork and shrimp to taste soy sauce; in order to make soy sauce, shrimp and meat more delicious, water stuffing is specially used, that is, adding appropriate amount of water into the meat stuffing to mix the dumpling stuffing with q-ball water; when the cooked dumpling is bitten, a wisp of fresh juice flows into the mouth, and the taste buds are quickly spread; when chewed, the pork is tender and the shrimp is q-ball How delicious the spring taste is

Production steps:

Materials required:

Dumpling powder: 400g

Water: 200g

Salt: a little

Pork: 300g

Shrimp: 200g

Fresh soy sauce: 50g

Ginger: 1 tablespoon

Scallion: 100g

Shepherd's purse: 200g

Sesame oil: 2 tablespoons

Sugar: right amount

Pepper powder: right amount

Five spice powder: appropriate amount

Chicken powder: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xia Rou Qi Cai Guan Tang Jiao