Chinese Food
Crystal shrimp dumpling
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The authentic crystal shrimp dumplings have not been eaten. And children like shrimp. They wonder how to make shrimp dumplings. After three times of practice, the shrimp dumpling finally looks a little bit like. The taste is delicious and q-shaped. It's very popular. So I put my recipe out for your reference. -
Cooking ingredients
Cooking Steps
Step1:Remove the shell of the shrimp. Marinate with a little cooking wine, scallion and ginger for about 20 minutes to remove the fishy smel
Step2:Chop 2 / 3 of the shrimp into mud. Dice the rest. Add pork (diced), carrot shreds, sugar, salt, sesame oil and ginger juice and mix well. Beat repeatedly. About 2030 times. Until the shrimp mud is strong.
Step3:Put the stuffing in the fridge for cold storag
Step4:Mix wheat starch and corn starch evenly. Pour boiling water in several times. Use chopsticks to stir continuously until there is no dry powder
Step5:Knead the hot dough while it is hot. At this time, the dough is sticky. Add 5g lard (or not). It will gradually become a dough with fine and smooth texture. Put the dough in the fresh-keeping bag and wake up for 15 minutes
Step6:Take out a small piece of dough (keep wrapping the rest in a fresh-keeping bag) and rub it into strips. Cut into small dosage forms
Step7:Thin ski
Step8:Put in the right amount of stuffing. Don't worry about too much, because the dumpling skin has no gluten and the stuffing will burst when steamed. Wrap in the shape I like. I like to pinch the skin with my right hand. Push the left index finger and middle finger forward.
Step9:Then use the thumb and forefinger to gently press and reshap
Step10:The wrapped dumplings. Take the carrot as the base. Put it in the pot for 5 minutes after boiling. Turn off the heat and simmer for 2 minutes
Cooking tips:1. Boiling water must be used for hot dough. If you are afraid of not mastering the water quantity, you can reserve 20 grams of powder. Add it slowly according to the situation. 2. It's said that bamboo shoots are used in the authentic shrimp dumplings. I don't have bamboo shoots. It's better to use carrot shreds instead of colors. 3. The dough that can't be used up can be put in the fresh-keeping bag and refrigerated for preservation. The next day, when it's reheated, knead it. The same use. 4. There are too many shrimp dumplings in one time. They can be frozen in the refrigerator. Then they can be sealed and packed. It's best to eat them in a week. There are skills in making delicious dishes.
