Chinese Food
Yuanbao shrimp dumpling
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Every time I go to Hong Kong style tea restaurant for morning tea, I will order crystal shrimp dumplings. Although I love eating, I have never done it at home. Today, I challenged to make shrimp dumplings for the first time. At the last few hours, I pinched the dumpling skin at will. As a result, I made the shrimp dumpling in the shape of Yuanbao. It was fun and delicious.
Cooking ingredients
Cooking Steps
Step1:The proportion of minced meat fat to lean is 4-6. Shelling and removing line of fresh shrimp.
Step2:The ratio of minced meat to lean meat is 4-6. Shelling the fresh shrimp and removing the shrimp line.
Step3:Chopped bamboo shoots.
Step4:Add 2G salt, 5g sugar and a little ginger juice to minced meat, shrimp paste and bamboo shoots. Use chopsticks to stir anticlockwise to make the filling stronger.
Step5:Add 1g salt to the Chengfen and cornstarch and put them into a bowl. Pour in boiling water. Stir with chopsticks to make them snowflake like. Cover them for 5 minutes and mix them with your hands while they are hot.
Step6:Add 5g of cooking oil. Continue to knead until smooth and non sticky. Put the wet cloth in the container cover to wake up for 20 minutes.
Step7:Take a small piece of dough and roll it out. Use the cup mouth or mold to press out the circle.
Step8:Add the stuffing. Put a section of shrimp on it.
Step9:Pinch the skin from both ends.
Step10:Fold it and pinch it again. It's in the shape of Yuanbao.
Step11:Steam the shrimp dumplings in the steamer for 8 minutes.
Cooking tips:1. Be sure to scald the noodles with boiling water. It doesn't matter if there is dry noodles when mixing. Cover it for 5 minutes first. 2. Knead the dough must wake up for a period of time. Otherwise, it is easy to break the skin. 3. The shrimp on the filling is the arc in the middle of Yuanbao. Try to put it in the middle. There are skills in making delicious dishes.
