Crystal shrimp dumplings
By BrookeKing
Shrimp dumplings are a traditional beauty in Guangdong teahouses and restaurants. When Cantonese people drink tea, they can't avoid having a cage of shrimp dumplings. The high-quality shrimp dumplings have the skin as white as snow, thin as paper, and translucent. The filling is faintly visible. They taste smooth, fresh, and delicious.
Recipe Recommendations
- Chengfen 150 grams
- grass shrimp 300 grams
- pig fat 100 grams
- cornflour 50 grams
- boiling water 130ml
- shallots appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white granulated sugar appropriate amount
Steps for Crystal shrimp dumplings
1
Wash the fresh shrimp, peel the shells and remove the shrimp lines, and leave some whole.
2
Chop the remaining shrimp with the back of the knife into shrimp minced meat.
3
Cut the pig fat into small dices, and then chop it into meat paste for later use.
4
Wash the shallots and cut them into chopped green onions.
5
Put the shrimp paste, fat meat, and chopped green onion into a container, add a little sugar, chicken powder, and salt, stir well in the same direction; put a little salt and marinate for 20 minutes.
6
Mix 150 grams of orange powder, 50 grams of corn starch, and 1 gram of salt well, add 130ml of boiling water, stir while adding until there is no dry noodles, cover and simmer for 5 minutes.
7
Remove and rub well, then add lard or (olive oil) and knead until smooth. Set aside.
8
Take a small piece, rub it into a long strip, cut it into small pieces, and roll it into thin slices.
9
Add the stuffing and knead it into a dumpling shape.
10
Put the shrimp dumplings into the steaming drawer, steam for 5 minutes on high heat, and then start.
11
Characteristics: crystal clear, smooth and fragrant.Crystal shrimp dumplings Make Tips
Chengfen: Also known as Chengfen, it is processed from wheat flour. First wash the wheat flour out of gluten (this is the protein component in wheat flour), then precipitate the pulp water from the washed gluten, filter out the water, dry the precipitated flour and grind it into fine pieces to make clear flour. (Suitable for making shrimp dumpling skins, crystal dumpling skins, powder fruits, etc.) The powder is smooth and the color is white. It will be crispy by frying. Characteristics: After heating, it is translucent, soft, slippery and refreshing. Because most of the current processing methods of clear noodles are drying, the shrimp dumpling skins made with this clear noodles are not tough enough. Therefore, most of the tea in restaurants now use clear noodles with raw starch to make shrimp dumpling skins. The specific ratio is: clear flour: starch 3:1.