Shrimp is rich in protein, calcium and other nutrients. It is light and refreshing, easy to digest, suitable for young and old, and has a variety of methods. Today’s three fresh dumplings basically have a shrimp in each dumpling. In this way, they are crispy one by one and fresh one by one. In addition, they borrow a mold to wrap them. They wrap 23 dumplings at the same time. This technology is invincible in minutes, and there is more fun and joy.


500g flour
3 eggs
150g leek
210g shrimp
1 / 3 teaspoon pepper powder
1 / 2 teaspoon soy sauce
Proper amount of clarifying powder
Right amount of spinach
1 / 3 tablespoon sesame oil
2 tablespoons edible oil
1 / 3 teaspoon salt
2 shallots
1 / 3 teaspoon cooking wine
1 / 2 tablespoon ginger powder
1 / 2 tablespoon olive oil
1 / 3 teaspoon pepper
1 / 3 tablespoon large powder


Step 1
Wash the spinach first

Step 2
Juice spinach with a juicer, add a little salt and mix well

Step 3
Mix flour with a little Chengfen and mix well. Mix noodles with spinach juice and wake up for about half an hour. Prepare other ingredients

Step 4
Shrimps (or cut into small pieces) and add ginger powder and pepper

Step 5
Marinate with cooking wine

Step 6
Put a little salt in the egg and scatter it

Step 7
Warm the olive oil and pour in the egg liquid

Step 8
Stir fry quickly, smash the eggs with a spatula and let them cool, or cut them with a knife

Step 9
Chopped leeks

Step 10
Put leeks, eggs and shrimps in a container and transfer in scallion, pepper powder, seasoning powder, salt, edible oil, sesame oil, soy sauce and other condiments

Step 11
Mix well

Step 12
Divide two pieces of dough and roll them out respectively (the rolled out dough is larger than the mold)

Step 13
Take out the mold and sprinkle a thin layer of dry flour on the edge of the recess to prevent it from being stained

Step 14
Apply one of the large patches on the mold (as shown in the figure)

Step 15
Put stuffing in the shallow recess of the dough, pay attention not to put the stuffing on the surface, and do not get the stuffing to the gap outside the boundary, so that the seal will be tighter

Step 16
Cover another large piece of dough on the top of the first piece of dough and roll it back and forth with a rolling pin. The boundary of the recess will be clear, and the upper and lower pieces of dough will firmly wrap the filling. Then peel off the patch outside the recess (as shown in the figure)

Step 17
Turn over the other side

Step 18
Tilt the mold slightly, knock gently on the chopping board, and the dumplings will easily fall out of the recess

Step 19
Bring the water to a boil, put in the dumplings and gently push them with a pot spoon until all the dumplings float. Point water with cold water two or three times and cook it.