Chinese Food
Crystal shrimp dumpling
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As for crystal shrimp dumplings, there has been a desire to do it by hand for a long time. I just haven't prepared all the necessary materials, and I can't do it quietly. I know. It needs enough patience and care to make crystal shrimp dumplings. The most difficult thing is that the transparent noodles and the finished dumpling skin are easy to be damaged. They are broken by a little carelessness. Noodle making is really a technical job. Secondly, shrimp dumplings are not as simple as dumplings. You need to be very careful. You need to be light. In a word, slow work makes fine work. I want to make crystal shrimp dumplings like a work of art. This afternoon, I am intoxicated in my artistic conception. Ha ha.
Cooking ingredients
Cooking Steps
Step1:First, wash the shrimps. Put them in the refrigerator and take them out quickly for half an hour. The shrimps are a little hard. It's easy to peel off the shells and heads of shrimps. Take out the shrimps line. Marinate them with a little salt, sugar, cooking wine, chicken essence and white pepper.
Step2:Take two thirds of the shrimps and chop them with the back of the knife.
Step3:Chop the horseshoes and carrots into small pieces.
Step4:Pork streaky mince is seasoned with chicken extract. Mushrooms are soaked and diced. Mix all fillings and stir in one direction.
Step5:Add one third of the whole shrimps that are not minced. Add in the onion. Mix well. Refrigerate.
Step6:Add a little salt, add 200ml boiling water, and mix with chopsticks to form floccules. Cover and simmer for four or five minutes.
Step7:Sprinkle a little more dry corn starch. Pour in a blend of oil. Knead into a smooth dough. Wrap the dough in a wet towel. Use it as you go.
Step8:Take a small piece of dough and knead it into a round ball the size of a dumpling. Place it on the cutting board and press it with your hand. Then press it hard with the knife face.
Step9:Use a rolling pin to roll in different directions.
Step10:Use a round mold or cup mouth to press out the round dumpling skin.
Step11:Use a knife to shovel up the whole disc. Remove the corners. Make a round piece to make a shrimp dumpling. You can't make more than one at a time. You can make it as you go. Otherwise, it's easy to crack.
Step12:Put the dumpling skin in the half clenched fist and tiger mouth. Put in the stuffing and put a complete shrimp. Pay attention that the stuffing should not be too much. Leave room.
Step13:Fold in half. Push and fold slightly.
Step14:The movement should be light. Slowly form a folded shape. Pinch tightly.
Step15:Put carrot slices or oilpaper slices in the steamer.
Step16:Put on the wrapped shrimp dumplings. Cover them. Boil the water in the pot over high heat. Put the steamer in and cover it. Steam over medium heat for 6-7 minutes. Turn off the heat and keep simmering for two or three minutes. Don't stir up fire so as not to burst.
Step17:Crystal clear shrimp dumplings are out of the cage. TMD. Busy all afternoon. One at a time. Less than ten minutes to eliminate the light.
Cooking tips:The leftovers of the dough can be re kneaded into a ball and flattened. The back of the knife is thin and the rolling pin is rolled open. The tea cup mouth is used to re press into a circle. There are skills in making delicious dishes.
