The process was really devastating!!! Sisters, just take a look, don't do it!
I thought of making this thing because I read the recipe and thought this dish was the easiest and most beautiful. Isn't it just making dumplings ~~~~
I can make it when I was in my teens, and I also practiced the method of wrapping crystal shrimp dumplings with pleats on the back last time when I made dumplings. The wrapping is quite stylish. Although it is not as good as the shell shape made by an authentic chef, it doesn't seem to lose. As long as I buy the so-called orange powder, it's not a matter of lifting my finger!
Yesterday, I finally bought the orange powder ~~ I carefully looked at the online recipes just in case, and flipped through different versions. They all said that this thing was difficult to make. If it was not done properly, it would break the skin. The word "fast" must be used quickly to mix the dough, wrap it quickly, and fill it quickly. If the wind blows, it will fail. At this time, I felt a little beat in my heart. Isn't it what I imagined to make dumplings? I put together all the precautions and tips for each version. I don't believe that I will not succeed. I started practicing it at around 8 p.m.~~~~
The finished product is as follows: The process is unbearable to look back on, and I will never make it again unless my grandson calls me to make it for him in the future!
First of all, it looks ugly! Orange flour peel is not the same as flour flour. Orange flour peel is not malleable. It breaks when you pull it, and it will be broken when you touch it. It is not like dumplings that you can fold at your will by pulling up the edge. It is too difficult to make. Later, I almost collapsed... I almost threw the flour away!
Once again, I made it less transparent and the skin was thick. I made the skin thinner for the last picture, and the picture was even uglier ~
Summarize experience: The filling is very delicious and delicious, better than all the dumpling fillings I have eaten before. I can use flour to wrap this filling in the future, but the skin is not only transparent and beautiful, but it is compared to our high-gluten dumpling flour in the north. The skin is far inferior!
From now on, I will still make dumplings and eat them honestly!
Crystal shrimp dumplings
By CloydWitting
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Crystal shrimp dumplings
1
Send another finished product drawing
2
Preparation: For the fresh green shrimp I bought, cut the shrimp into small pieces, without cutting it too finely, tender celery hearts, green onions, carrots, and pork belly fillings.
3
The preparation according to the required amount of materials, shrimp, carrots cut into small particles, celery cut, onion and pork belly stuffing mixed together, add sesame oil, salt, pepper, and a spoonful of starch, stir evenly.
4
300 grams of orange powder, 100 grams of corn starch.
5
Put the two together and add a little cooked lard.
6
Pour 100 degrees of boiling water in, mix it into a snowflake shape while pouring, and then immediately cover it with a damp cloth for six to seven minutes.
7
When it's not hot, I mix it into dough. Because I keep in mind the tips to work quickly, I don't care about the pot and make it quickly.
8
Cover the dough with a damp cloth to prevent it from drying.
9
Eat it right now, grab each small dough and wrap it one after another, grab each small dough and wrap it another. Because I was afraid that it would not be round, I specially used a bottle cap to print a round skin.
10
They say that the master will pack four and steam them immediately, otherwise the skin will crack when it dries. I was so scared that I wrapped three crooked and steamed them immediately. It was the first time I wrapped it, and it looked scary ~~`
11
Steam for five minutes over high heat and it will stick. When steaming, the carrot lining underneath will not stick.