Chinese Food
Crystal shrimp dumpling
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Crystal shrimp dumpling is a must order in Cantonese morning tea. Shrimp dumpling looks like nothing, but it's actually difficult. It's far from as big as the leather degree of dumplings in the north. It's so good to wrap. The skin needs to be very thin to reflect crystal clear. This is the soul of shrimp dumplings. -
Cooking ingredients
Cooking Steps
Step1:All the ingredients are read
Step2:Peel the shrimps. Remove the shrimps' intestines. Take 2 / 3 of the shrimps and chop them into mud. 1 / 3 of them are cut into small pieces. Generally, I cut 3 pieces of a shrimps. Half carrot and ya
Step3:Add onion, oil, salt and sugar to the meat filling. Stir vigorousl
Step4:Add chopped carrots and diced yams. Stir vigorousl
Step5:It's better to grab it by hand and then throw it into the basin to beat repeatedly. It's better to work harder. Stir well and refrigerate for 15 minutes. Put the shrimps in the freeze
Step6:Mix the powder, salt and some starch evenly. Add boiling water and stir with chopsticks to form snowflakes. Then gradually choke in the remaining starch, oil and knead evenl
Step7:Knead into a smooth dough. Cover and simmer for 5 minutes. Knead for 15 minute
Step8:Take out a small piece of flour, rub the long strip, the dosage, the circle, and roll it into a round skin, as thin as possible. Crystal dumplings are thin and transparent. Cover the rest of the dough at all times to prevent dryin
Step9:It can also be pressed with a knife. Press the circular dosage into a flat shape. Press it into a patch with a knife
Step10:Look. It's a roll of good leather. It's as thin as paper. It's bright when lifted
Step11:Take a skin and put it into the stuffing. Put some shrimps in it. If the filling is not good, the package is too big. Because the dough has no gluten. When steamed, the filling will rise and break the crust.
Step12:In the middle, first pinch. Then push the shrimp dumpling skin with one hand. Hold the pushed skin with one hand. It becomes a wrinkle. All of them are pinched. Finally, after pinching, there is a bit of pinching to prevent cracking when steaming. There are folds on the back of the bag. It's more beautiful.
Step13:Wrappe
Step14:Slice the carrot. Put it on the plate. Put the shrimp dumplings on it.
Step15:Boil the water in the pot. Steam for 5 minutes. Don't heat it to the maximum. It's better if it's a little bit bigger. The skin of the hot shrimp dumpling is easy to crack
Step16:It's steamed. It's crystal clear. You can eat one at a time
Step17:Skin is transparent. Shin
Step18:White plate. Not obvious. Change plat
Cooking tips:1. It is necessary to scald the noodles with boiling water. When scalding, it is necessary to scald the noodles evenly. It is necessary to cover them immediately and stew them for 5 minutes; it is necessary to knead the clarified noodles evenly while they are hot; The dough must be kneaded. Don't wrap it immediately. 2. The shrimp must be fresh. The shrimp dumpling is a fresh one. Don't freeze the shrimp. 3. It's not recommended to wrap the whole shrimp in pursuit of beauty and taste. Because the shape of the shrimp is not easy to control. In addition, the shrimp will expand when heated. It's easy to break the skin. 4. The carrot and yam are added to make the color better. And the taste is richer and refreshing. It's better to replace yam with horseshoe. I have yam in my house. 5. The filling must not be too big. Otherwise, the filling will burst when heated. But the crystal skin is different from the gluten dumpling skin in the north. There are skills in making delicious dishes.
