Colourful Dumplings (White Dumplings) by Taste Life

Make dough for natural-color dumpling skin–Pour flour into a bowl, put an egg and stir evenly with chopsticks, then slowly mix water, a few tablespoons at a time, into flour mixture until dough is smooth and easy to handle. Knead the dough for 10 minutes and cover with food wrap and let rest for 20 minutes. The purpose is to release the gluten and increase the extension. Meanwhile, the viscosity of the dough decreases, and the dough surface becomes smooth.

Shrimp and pea filling–Chop the shrimp, put it in a large bowl, pour the Shaoxing cooking wine, stir in one direction with chopsticks, and then add salt, peas, corn kernels, carrots, minced ginger, chopped scallion, sugar, egg, Knorr seasoning powder, white pepper and stir well (better stir clockwise so that the meat won’t loose apart, and chewy texture is better).

Sprinkle some flour on the board, then load two doughs on it. Pull them into cylindrical strips, then pull them into the same size tiny dough balls (one ball is for one dumpling). press the tiny dough ball firmly, make it a flat dough. Use a rolling pin to roll out a round dumpling skin. When rolling the dumpling skin, hold the rolling pin with your right hand and push it evenly, and turn the dough with the left hand at the same angle to ensure that the size, shape, and thickness of each dumpling skin is the same.

Make shrimp dumplings–form a curved nest with your left hand, hold the natural-color dumpling skin, use a spoon to put the shrimp and pea filling in the middle of the dumpling skin, fold it into a semicircle, pinch the middle first, then seal from both sides to the middle, and press firmly with both thumbs and index fingers.

Cook dumplings–pour 1.5qt of water into a medium-size pot, set over a high heat, when the water boils, add dumplings and wait for 3-5 minutes. When the dumplings float up, add 1 cup of cold water and wait for it to boil again, now they are ready to serve. Enjoy!