Crystal shrimp dumplings are must-order refreshments in Hong Kong-style tea restaurants and hotels. I like them very much, but the so-called crystal shrimp dumplings I eat every time I go on a business trip or travel abroad taste completely wrong, so I have long wanted to learn crystal shrimp dumplings.
The success of shrimp dumplings has a lot to do with the skin. While the skin is transparent, it must be moderately soft and soft, and it must be springy and refreshing. The filling must bring out the fresh sweetness and juicy taste of the shrimp itself, and it must also have aroma. So horseshoe and mushroom powder is an indispensable ingredient. Shrimp itself does not contain any oil, so fat pork and lard can add to the juicy and tender taste of the filling.
Chinese food has always been made with pastry dough. The stuffing master said that a strict gram count is needed, but the difficulty of Chinese food lies in the seasoning. For the same ingredient, different places of origin and seasons will lead to the moisture content, texture and taste of the ingredients themselves. There will be differences, so the seasoning must be increased or decreased according to the condition of the ingredients, and even how to cook it is decided based on the condition of the ingredients.
The more skilled the master will see, touch, smell, etc. first feel the ingredients before deciding what to use them for.
Deciding is an inscrutable matter, and generally cooking at home is just to satisfy the taste of your family, so you only need to make your own decisions based on your family's taste.
However, the materials cannot be omitted, because if you are missing, you will not have authentic taste.
Hong Kong-style crystal shrimp dumplings
By JeromyHand
Recipe Recommendations
- grass shrimp 650g
- Chengfen 200g
- Eagle chestnut powder 200g
- lard 20g
- coriander 70g
- Shage 70g
- boiling water 600g
- salt appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
Steps for Hong Kong-style crystal shrimp dumplings
1
Chop the fat pork into fine pieces, chop the kudzu into fine pieces, and chop the coriander into fine pieces. Remove the shells from the shrimps, pick out the shrimp intestines and wash them, strain off the water, and cut into thick sections.
2
Add salt to the shrimp, mix well with eagle chestnut powder (salt 1: corn flour 3).
3
Keep grasping until it is sticky (look around the bowl, make sure it is sticky).
4
Then add the chopped fat pork, Sarge.
5
First add sesame oil to the mushroom powder and knead well.
6
Add evenly kneaded mushroom powder to the filling.
7
Stir, add salt, lard, sugar, and finally add coriander and stir well. (Added in order)
8
At this time, you can make the skin. First pour 200 grams of orange powder into a bowl (please add strictly according to the grams).
9
Add 60g of eagle chestnut powder and mix well.
10
After mixing well, slowly add the boiling water, stirring while adding the boiling water. Do not add the boiling water in one go (this is important)
11
After stirring the flour in the bowl evenly (no particles), add the last 140g of eagle chestnut powder.
12
Stir into small balls and pour on the chopping board and press.
13
Repeated rolling means repeated rolling layer upon layer.
14
Break into small groups.
15
Squish the ball.
16
Then press the skin with your hands into a uniform flat shape and you can wrap it (the master said that if the skin is steamed with a rolling pin, it will be too hard, so they all flatten it with their palms)
17
Use a pan to bring water to a boil.
18
Put the steamer on and preheat it after boiling water.
19
Preheat until the steamer steam, add the shrimp dumplings.
20
Steam for 5 minutes (do not remove the cover during steaming).
21
Delicious crystal shrimp dumplings with fresh, sweet, juicy and rich aroma are born!