Chinese Food
Crystal shrimp dumpling
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Recently, the epidemic is serious. Is it boring to stay at home? It's better to make some high protein and resistance food for your family. This Cantonese breakfast crystal shrimp dumpling is nutritious, with thin skin and big filling. It's chewy. It's crispy, tender and refreshing with horseshoe. It's delicious. -
Cooking ingredients
Cooking Steps
Step1:Head and shell removal of fresh shrim
Step2:To shrimp lin
Step3:Shrimp patted fla
Step4:Cut it up again. It's grainy. Don't chop it into mud
Step5:Horse's hoof peele
Step6:Chopped grai
Step7:Add sugar, salt, chicken essence and pepper to the shrimp meat, and mix with your hands
Step8:Add the horse's hoof to gras
Step9:Add lard, sesame oil and mix wel
Step10:Add wheat starch and grasp evenl
Step11:The filling is ready. Refrigerate for 15 minutes.
Step12:Big bowl with wheat starc
Step13:Pour in boiling water. Stir with chopsticks while pourin
Step14:Move it to the panel and rub it for a few times (be careful of scalding). Add potato starch while it's hot. Rub it i
Step15:Knead more to make a smooth doug
Step16:Lard on your hands. Knead agai
Step17:Rub in the lard. The dough is cleaner, whiter and smoother
Step18:Rubbing the growth ba
Step19:Cut small dos
Step20:Round the dough, oil the panel, roll the dumpling ski
Step21:Pack the stuffin
Step22:Shrimp dumplings close and squeeze tightl
Step23:Add water to the steamer and heat it for 5 minutes.
Step24:Crystal clear and deliciou
Step25:Finished produc
Step26:Finished produc
Step27:Finished produc
Cooking tips:The stuffing must be refrigerated. The key to the taste of fresh and elastic. The dough should be covered with fresh-keeping film to prevent water loss. The dough should be kneaded more. It has stronger ductility. If it is easier to succeed in wheat starch, it must be scalded thoroughly with boiling water. Knead potato starch while it is hot. When making dumplings, pay attention to the broken thumb. The first fold is kneaded. Don't knead the back fold first. Finally, close the mouth and knead it. There are two kinds of flour used for dough. One is wheat starch (i.e. Chengfen, irreplaceable). The other is potato starch (first choice) or cassava powder (second). You can also use corn starch (the first time) to cook delicious dishes.
