誰懂啊！咬開一顆熱氣騰騰的韭菜蝦仁水餃，鮮到跺腳！湯汁直接在嘴里炸開，這一口下去，幸福指數直接拉滿！今天就把我家的 “神仙配方” 分享出來，零失敗的做法，廚房小白也能輕松拿捏，保準讓你成為家庭聚餐的 “水餃王者”！

食材準備：

韭菜：一斤。

蝦仁：半斤。

豬肉餡：一斤。

中筋面粉：500克。

溫水：250毫升。

制作步驟

1.我們先處理蝦仁，把蝦仁一分為二，大一點的切成三段，別切太碎，吃的時候能咬到整顆蝦仁才過癮！切點姜末、蔥花備用。

2.調餡！把豬肉餡放進大碗，加1勺生抽、半勺老抽、1勺蠔油、小半勺鹽、半勺白糖、1 勺香油，順時針攪打上勁。然后把蝦仁、韭菜切碎放進去，再倒點食用油，鎖住水分，攪拌均勻，這個餡香得我流口水！

3.面粉加250毫升溫水，邊倒水邊攪拌，攪成絮狀后，上手揉成面團，蓋上濕布，醒面20分鐘，面團更光滑。

4.醒好的面團搓成長條，切成小劑子，搟成中間厚邊緣薄的餃子皮。包的時候多放點餡，捏褶子隨意點，丑點也不耽誤好吃！

5.水開下餃子，點三次涼水，餃子都飄起來就可以出鍋啦！咬一口，韭菜的清香、蝦仁的鮮甜、肉餡的醇香在嘴里瘋狂碰撞，絕了！

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煮好的餃子一口咬下去，豆腐的嫩滑、蝦仁的Q 、蝦皮的咸鮮，還有韭菜的獨特香味，層次超豐富！家人們，這兩種韭菜蝦仁水餃做法，我可是毫無保留都交出來了！周末趕緊動手試試，包多了凍起來，早餐、晚餐煮幾個，方便又美味。做完別忘了來評論區(qū)曬圖，讓我瞅瞅你們的成果！