Ingredients
-
350g wheat flour
-
150g flour
-
600g water
-
Stuffing Ingredients
-
150g shrimp
-
350g spinach
-
3g salt
-
5g chicken powder
-
8g sugar
-
5g white pepper powder
Directions
Tips
1. After kneading the dough, use a plastic wrapper to cover the dough and allow it to rest for 30 minutes. For the best mouthfeel, use a finger to pressure the dough, if it is not soft, then it is ready for the next step.
2. Use a kitchen knife to pat the shrimp until it becomes a paste. It is the key to make stuffing fine and tender.
Steps
|
1
Done
5 minutes
|
Add wheat four and flour into a bowl. Mix well. Add water to a skillet, bring to a boil. Then cook flour mixture. |
|
2
Done
5 minutes
|
When the flour is cooked, remove it to a clean work surface. |
|
3
Done
5 minutes
|
Knead the dough until it becomes smooth and elastic. |
|
4
Done
5 minutes
|
Roll the dough into a long stripe. |
|
5
Done
5 minutes
|
Divide the dough into small doughs, about 30g each. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the dough and then fold the dough into a triangle. Set aside. |
|
7
Done
5 minutes
|
Crush the shrimp and mince into shrimp paste. Mince spinach and add it to the shrimp paste. Add stuffing seasoning into the paste and mix well. |
|
8
Done
5 minutes
|
Place a tablespoon of shrimp paste on the triangle dumpling skin. Then use the dumpling skin to cover the stuffing. |
|
9
Done
5 minutes
|
Make it into a dumpling shape. |
|
10
Done
10 minutes
|
Place the dumplings into a steamer. Top with color peppers. Use high heat to steam for 6 minutes. Serve. |
