Pixel prawn dumplings
By VicentaLakin
shrimp dumplings, the traditional beauty of cantonese teahouses and drinkers. the cantonese drink tea without a cage of shrimp dumplings. shrimp dumplings, white as snow, thin as paper, translucently visible, twitchy and delicious. colory whites, dumpling-form beauty, soft hair, sweet heart. shrimp-skin-skin-skin-skin-skin-skin-skin-skin-snack-snack-sniff-snack-sniff-snack-snack-snack-snack-sniff-snack-snack-sniff-snack-snack-snack-snack-snack-sniff-snack-snack-snack-s-snack-s-snacks-s-snacks-snacks-s. i wrapped shrimp dumplings into shrimp shapes that are delicious, that are big, that are addictive, that are thin, that aren't afraid of skin breaking, that are easily broken, that are hard to wrap, that's just as beautiful as new hands。
Recipe Recommendations
- Chengfen 100 grams
- cassava flour 50 grams
- shrimp 350 grams
- Fat pork belly 100 grams
- boiling water 300ML
- lard appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- sugar appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- cornflour appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Pixel prawn dumplings
1
Scratch and cassava powder are added to the larger bowl, mixed with salt
2
Add boiling water and mix it up to the point where there is no dry powder, and cover it for five minutes。
3
And smooth noodles, and then a little bit of pig oil, rubbing it in smooth, and it's covered with flour to prevent stickers
4
Shrimp washes, skins go to the shrimp line. I added wild shrimp, left the whole thing, salt, wine and a little pickle for 15 minutes
5
The rest of the shrimp is cut to pieces with a knife
6
The pork is cut to the ground, and the pork is cut to the ground
7
Add a little bit of onion onions, a little bit of pepper powder, wine, sugar and salt mixing
8
Pumps mixed
9
Take a small piece, grow a strip, cut a little bit, flatten it
10
Scratch, powdered to prevent adhesives, dumpling skins in
11
It's a shape that's going to grow like a map
12
The shape of the head and tail of the shrimp
13
Turning over into shrimp shapes, making shrimp eyes with carrots, slitting out strips with a knife
14
A good shrimp dumpling
15
When it's wrapped, it's covered with a leaf, it's boiled with water, it's packed with dumplings, and it's hot for five minutes
16
Steamed shrimp dumplings, thin skin, attractivePixel prawn dumplings Make Tips
Wrappers made from wheat starch lack elasticity and are prone to tearing, especially for beginners. To make good shrimp dumplings, it is crucial that the wheat starch dough is thoroughly scalded. The dough must be soft, which makes it easier to handle. When you first start wrapping, use a little less filling to prevent the wrapper from breaking and affecting the appearance.