Leek and Shrimp Dumplings

Due to being in a hurry, the filling was not photographed before preparation. The pork was bought from the market and already ground into a fine texture, which is also due to the time constraint, as manually chopping the meat would be more delicious. The shrimp was peeled, beheaded, and deveined, then washed and ground into a paste, and mixed with the pork filling. The ginger was finely chopped into small pieces and added to the meat filling. An egg was beaten into the meat filling and stirred clockwise, then salt, a small amount of monosodium glutamate, light soy sauce, and Sichuan pepper powder were added and stirred clockwise. The scallions were chopped and added to the meat filling, and the seasoning was adjusted by adding an appropriate amount of salt and sesame oil, as well as some cooled, heated oil. The mixture was stirred clockwise again, and after smelling it, there was no fishy smell, and it was very fragrant.

The dough was kneaded with cold water, not too soft, and then kneaded until smooth, let it rest for a while. The dough was divided into two parts, each part was kneaded and rolled into a long strip, then cut into small pieces, and each piece was rolled into a ball and flattened into a wrapper.

The wrapped dumplings were sprinkled with flour to prevent them from sticking together.

The finished product.

It turned out great, with a very good taste.