The capital has been extremely hot these days, and it is so hot that I dare not leave my house. Why is it so hot before Futian? While I can still endure a little in the morning, I quickly go to Carrefour supermarket to buy some things. After that, I stayed in the house and didn't plan to go anywhere!
It was still very cool in the big supermarket. I settled down and bought two large bags without realizing it. Today, we use purchased wheat starch to make a light dish "steamed white jade shrimp dumplings".
Steamed white jade shrimp dumplings
Recipe Recommendations
- wheat starch 150 grams
- sweet potato powder 50 grams
- onion 20 grams
- Jiang 10 grams
- carrots 100 grams 160ml
- boiling water appropriate amount
- sesame oil 5 grams
- olive oil 30 grams
- salt 3 grams
- white pepper 1 grams
- chicken powder 3 grams
- yellow wine 15 grams
- sugar 3 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steamed white jade shrimp dumplings
1
150 grams of wheat starch, 50 grams of sweet potato powder, 180 grams of shrimp meat, 60 grams of fat pork stuffing, 20 grams of onions, 10 grams of ginger, 5 grams of sesame oil, 30 grams of olive oil, 3 grams of salt, 1 gram of white pepper powder, 3 grams of chicken powder, 15 grams of rice wine, 3 grams of sugar, 100 grams of carrot, and 160ml of boiled water.
2
First crush the shrimp meat with a knife.
3
Then simply chop it a few times for later use.
4
Chop the onions and ginger into powder.
5
Put the shrimp, fat pork fillings, and green onions and ginger into the mixing bowl.
6
Use white pepper.
7
Chicken powder...
8
Yellow wine...
9
Sugar...
10
Salt...
11
Yellow wine...
12
Then add another teaspoon of starch and olive oil.
13
Stir vigorously.
14
After the fillings are combined, cover them with plastic wrap and place them in the refrigerator for 30 minutes.
15
Add 30 grams of sweet potato starch to wheat starch and mix well.
16
Pour 20 grams of olive oil into the flour.
17
Then rinse with boiling water.
18
Stir...
19
Synthetic dough.
20
Remove the dough after closing, place it on the chopping board, cover it with the dough basin and relax for 10 minutes.
21
Slice the carrots and place them in the steamer.
22
Squeeze the relaxed dough into 10 dough ingredients, apply oil on the blade of the kitchen knife, and use the blade to press the dough into a round dough.
23
Then wrap in the stuffing and place it in the steamer.
24
Steam over high heat for 8-10 minutes.
25
Remove the code tray and serve it on the table.Steamed white jade shrimp dumplings Make Tips
Characteristics of White Jade Dumplings: glossy white color, smooth texture, fresh and tender filling, and rich shrimp flavor.
Tips:
1. The filling will have a better texture with the addition of some fatty pork to the shrimp mixture. Do not mince the shrimp too finely; it is best if it retains the feel of whole shrimp when chewed.
2. The dough must be stirred with boiling water until it is nearly half-cooked. Adding oil prevents the dough from drying out and improves the color and texture; lard is also acceptable.
3. Fill the dumplings only 60-70% full. Too much filling may cause them to burst during steaming, so leave space for expansion.