Crystal shrimp dumplings
By VicentaLakin
Recipe Recommendations
- Chengfen 150 grams
- cornflour 50 grams
- shrimp 300 grams
- pork 50 grams
- boiling water 130ml
- lard 7g
- mushrooms one
- fungus a
- carrots 1 block
- green pepper half a
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white granulated sugar appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Crystal shrimp dumplings
1
(i) Pump preparation: 1. Shrimp preparation (in the case of prawns, head to skin, line to shrimp), two thirds of the bowl, with a few salts and wines, with ginger onions, and a ploughing moment
2
The rest of the shrimp is cut up with a knife and made up of shrimp meat
3
And the pork is cut off into meat
4
The mushrooms are cut to shreds
5
(b) Wood shredding
6
Carrot shredding
7
Green peppers are shredded
8
Sliced onions. Ginger's cut
9
(b) Put everything in the basin and bring in a few drinks and, in particular, salt and sugar, chicken powder, and stir it in the same direction
10
(ii) and bread making: prepare powdered and powdered。
11
Powdering, pollen, and a few salts mixed into boiling water, mixed to dry powder, covered for five minutes。
12
Add pig oil and smooth noodles。
13
Scratch the noodles, and cut them into little agents。
14
Put the little potion down, make it thin. It's better to wrap a membrane in case it's sticky
15
(a) Take a skin, fill it with a proper amount of shrimp mud, and wrap it into a shrimp plume, and crush it into a dumpling
16
In turn, they were placed on a board with a skin-covered film
17
Carrot slices cut from the pans (preventing sticky pots) and shrimp dumplings placed on the mats
18
Five minutes in the boiler。Crystal shrimp dumplings Make Tips
1. The general ratio for shrimp dumpling wrappers is 3:1 for wheat starch to cornstarch.
2. It is essential to scald the flour with boiling water. The scalding must be even, and the texture should be moderate—not too hard, with no dry flour remaining. Let it rest for 5 minutes after scalding.
3. Must add lard when kneading to ensure the dough is smooth and non-sticky.
4. The thickness of the wrapper directly determines the transparency of the finished shrimp dumpling, so using cling film to roll the skins will make them thin and non-sticky.
5. Wrapping can easily cause the wrapper to break, so handle gently.