Crystal shrimp dumplings
Ingredients: salt,glutinous rice flour,Chengfen,carrots,freshwater shrimp,pork belly,pepper,cooking wine,soy sauce,green onion,ginger
Recipe Recommendations
- freshwater shrimp 400 grams
- Chengfen appropriate amount
- glutinous rice flour appropriate amount
- pork belly appropriate amount
- carrots appropriate amount
- green onion appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- ginger appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Crystal shrimp dumplings
1
Mix the dough, prepare a clean container, and pour in the orange flour and appropriate amount of glutinous rice flour
2
Boil water and stir the powder into a snowflake shape
3
Knead into smooth dough, wrap in plastic wrap and wake for 20 minutes
4
Prepare the stuffing while you are awake, and wash the shrimps
5
Squeeze out the shrimp, pick off the shrimp line, cut half in half, add cooking wine and shredded ginger to marinate for a while, and chop the other half into shrimp paste
6
Chop the carrots, chop the pork belly into a paste, mix with the shrimp paste and chopped green onion, add pepper, soy sauce, salt and sesame oil, stir clockwise until strong
7
Next, start making dumplings, rub the dough into strips, and cut into equal parts of small doses
8
Roll the small ingredients into round slices with thick middle and thin sides. Put a small filling and a piece of shrimp meat in the middle of the round slices. Fold the dumpling skin in half in the middle and pinch tightly.
9
Fold the outer skin on the left side
10
Fold one by one, fold four times, and pinch the corners tightly
11
Repeat the action on the right side of the left side, so that a dumpling is ready
12
Put on the pan and steam for eight minutes
13
Let it dry for a while and then put it in the pan again, so that the skin will not break easily. Dip it with some vinegar and it will taste good.Crystal shrimp dumplings Make Tips
1. This dumpling skin is really not sticky at all and is easy to break. I added glutinous rice flour and still can't do it, so the stuffing must not be wrapped too much, otherwise it will not be pinched.