The traditional three fresh stuffing, leeks, eggs and shrimp, is both delicious and nutritious, and easy to digest. Paired with seaweed egg soup, children love to eat. One bite at a time, slippery and hot.
Ingredients: 300 grams of flour, water to taste, a handful of leeks, 2 eggs, 80 grams of shrimp, 2 spoons of salt, a little cooking wine, a little soy sauce, a little white pepper, a little chicken powder, a little seaweed, a little whole egg liquid, 2 tablespoons of stock, a little vegetable oil.
method:
Ordinary flour (medium gluten flour, dumpling flour wheat core powder can be) add an appropriate amount of water one by one, and mix it with chopsticks to form a snowflake. Water is available with cold or lukewarm water.
Then combine the dough by hand and cover the dough for 20 minutes.
Mix the filling at the same time as the noodles. The shrimp are washed, sandy and cut into several pieces, which feel better than being chopped into purees.
Use a little salt, cooking wine, soy sauce, and white pepper to grasp the shrimp and marinate for a while.
5. Heat the oil in a hot pan, beat the eggs with salt and scramble them over low heat to crush the eggs. Seven or eight degrees of maturity can be, because it is also necessary to wrap the filling and cook, if it is fully cooked, it is too hard.
6. Wash and chop the leeks, mix with shrimp, egg and green onion, add vegetable oil and chicken powder and mix well. Season separately, add oil first, and then add salt when you wait for the package, which can avoid the juice after adding salt to the leeks.
7. Take a piece of dough, roll out into thin slices, first cut longitudinally into slices of the same width, and then cut horizontally, so that the square slices are cut.
8. Put the appropriate amount of filling in the upper position of the dough as shown in the figure, pay attention not to too much, and do not get to the dough on both sides, so that it is not easy to pinch tightly, and it is easy to expose the filling when cooking.
9. Turn the dough over, wrap the filling and knead the edges.
10. Flip the two corners backwards as shown in the picture, pinch them at the back, and one wonton is ready. It can also be kneaded in front, both. The wrapped wontons can be eaten directly, or frozen in a plastic box, and when you want to eat it, you don't need to thaw it, you can directly put it into the hot soup.
11. While wrapping the ravioli, add the broth, water, green onion, salt and soy sauce to a boil over low heat. If you don't have a broth, you can use half a Knorr soup, or the clear soup is also delicious.
12. Cook the wrapped ravioli in the soup, keeping the heat low, or, like cooking dumplings, light cold water twice along the edge of the pot until it floats through.
13. Add a little seaweed before cooking, beat the salted egg mixture into egg flowers.
Tips:
1. Nori I use grilled seaweed wrapped in sushi, cut some thin strips, put in the soup and cook easily.
2. Soups can also be made with other seasonal vegetables, as long as they do not conflict with the umami taste. A little chili oil is also delicious.
3. The three fresh foods are generally leeks, eggs and shrimp, and shrimp skins are also available. The three ratios can be adjusted according to personal preference.