How to make leek and cucumber dumpling filling

The combination of leek and cucumber is quite common in diet, because these two foods have complementary characteristics. Not only are they complementary in nutrition, but they also have strong complementarity in taste, making the combined dishes more flavorful and delicious. For example, making leek and cucumber dumplings is a very suitable choice. Let’s take a look at how to make the leek and cucumber dumpling filling.

Ingredients: 50g black fungus, 3 eggs, 200g cucumber

Accessories: 2 tablespoons oil, 1 tablespoon salt, 10 grams ginger, 2 cloves garlic, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil

1. Peel the fresh shrimps, remove the shrimp threads and chop them into small pieces for later use.

2. Wash the cucumber and soak the black fungus in water (usually it can be eaten in half an hour)

3. Use the finest grater to shred the cucumbers. There is no need to chop them. Then add salt and blanch for 5 minutes. Drain the water in a steamer and set aside (be sure to squeeze out the water). There will be about two clumps of cucumber shreds left from two cucumbers.

4. Chop the fried eggs and fungus into small pieces and set aside (the eggs can be scrambled, but I think it looks better if they are chopped together with the cucumber).

5. Fry peppercorns in a hot pan and mix the oil with the fillings. Add appropriate amount of salt and other seasonings (I usually like to add some sugar because it can enhance the flavor), stir well and you can wrap it.

6. Buy ready-made dumpling wrappers. In fact, this kind of wrappers are not as delicious as those made by kneading the dough yourself, and the filling is easy to leak. If you have time, you can knead the dough yourself, which is better.

7. You can put the pot in the pot when the water boils!

8. We say that the dumplings should be cooked three times and the noodles should be cooked twice. Usually, add half a bowl of water each time the water boils. After boiling it three times in total, the dumplings are basically cooked.

Method 2:

1. Add two teaspoons of water to the pork filling, add salt, dumpling filling seasoning, light soy sauce, cooked oil, sesame oil, and cooking wine, mix well, and put it in the refrigerator to marinate for a while.

2. Wash the chives and chop them into small pieces.

3. Add leek into the minced meat and mix well (add leek at the end so that no water is released).

4. Add appropriate amount of water to the flour and knead into a smooth dough. Cover with plastic wrap and let stand for half an hour.

5. Roll the dough into long strips, pinch it into small pieces, and make them into dumpling wrappers.

6. Wrap the fillings in the dumpling skin.