Crystal shrimp dumplings
By RafaelWalsh
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
- base shrimp 150 grams
- pork stuffing 100 grams
- Chengfen 250 grams
- corn starch 50 grams
- carrots 1 piece
- mushrooms 50 grams
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- olive oil appropriate amount
- salty and fresh
- steamed
- half an hour
- senior
Steps for Crystal shrimp dumplings
1
Select smaller, more tender mushrooms, wash them and place them in a boiling water pot to soak with water.
2
Peel the shrimp on the base and have the shrimp intestines.
3
Put the chopped mushrooms, shredded carrots, shrimp paste, and pork paste together into a bowl.
4
Add pepper.
5
Add cooking wine.
6
Add salt.
7
Add chopped ginger and chopped green onion.
8
Then stir all seasonings and fillings evenly.
9
This is to remove the shrimp used for chopping the stuffing, and leave an extra piece of the chopped shrimp and wrap it in the dumplings.
10
Mix the orange flour and corn starch well and set aside.
11
Then boil boiling water and slowly pour it into the flour, and stir constantly until there is almost no dry flour.
12
When the flour is not hot, add a little olive oil and knead it into a smooth dough.
13
Then cut the dough into small pieces and stick into dough. (A little thicker than the usual dumpling skin)
14
Wrap in the stuffing, then put a piece of shrimp on top of the stuffing and wrap it.
15
Put the pan on fire, add water to boil, put the wrapped dumplings into the cage, and steam for 8 minutes over high heat.
16
Look! How beautiful the exquisitely carved dumplings are. Take a bite, it's really tender and freshCrystal shrimp dumplings Make Tips
(1) Pay attention to the water used to iron the noodles must be boiled and hot enough. (2) Because Chengfen does not have tenacity, you must handle it gently when making dumplings and taking dumplings after steaming to avoid tearing. (3) The cage cloth must be wet with water, and the water must not be wrung out. (4) Dumpling skins should also be freshly wrapped with existing rods, as many rods as you use. Otherwise, it will be easy to dry and crack when placed outside. (5) Don't put too much stuffing when wrapping. Because the flour has little tenacity, it will easily burst if you put too much stuffing.