Shrimp dumpling recipe-Chinese Food-best chinese food recipes-cooking food

Shrimp dumpling

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In the north, dumplings are made of medium gluten flour, that is, ordinary flour. In the south, it uses clear flour, which is wheat starch. Shrimp dumpling is a typical snack in Guangdong Province. Shrimp dumpling is very exquisite in its production. It is made of dried noodles and raw meal into shrimp dumpling skin. Fresh shrimp is washed, peeled, dried, crushed and stirred into meat glue. The fat meat is cut into fine grains. It is scalded with boiling water until it is just cooked. Then it is soaked with clear water to make the fat meat fresh and not oily. Before, my family made dumpling as the main product. Today, I will change my taste. Make shrimp dumplings. Kwai and delicious.

Cooking ingredients

clear face:about 200g

starch:about 50g

amount of boiled water:8

prawn:about 20

starch in meat filling:about 10g

white fat meat:about 50g

sesame oil:half spoon

fuel consumption:half spoon

Cooking Steps

Step1:Prepare filling - remove the shrimp line, peel and cut into three sections. Cut as much as you like. The traditional one is diced. Now it's very popular to put the whole one. I divided it into three sections for the convenience of packing. In the north, it's hard to buy bamboo shoots. So, I put lotus root. By the way, it's just to show the taste of soft waxy and crisp. This is different from the traditional filling. It's also my secret. Lotus root instead of bamboo shoot. In addition, cut the prepared white fat meat into cubes.

Step2:Put the diced meat and lotus root into the boiling water and cook them.

Step3:Control the water content of boiled white fat meat and lotus root. Add 5g of salt, 10g of sugar, half teaspoon of oil, 1g of pepper and 5g of sesame oil. Mix well and set aside.

Step4:The cut shrimp. Add 10g starch to make it evenly wrapped. Add the stuffing made in the third step to mix slightly. The filling is finished.

Step5:Write production step

Step6:Mix 200g of clear noodles and 50g of starch. Prepare some boiling water. Add it slowly to form floccules. Pay attention to the state. Wear gloves. The dough temperature is high. Then knead the dough into three non stick. It's softer than dumplings. I can only say that. When you do it, you can look at the picture I made as a reference.

Step7:Write production step

Step8:Write production step

Step9:Make the dough into a proper dosage. I rolled it with a rolling pin. It's a little thicker. But it's good for operation. I've seen some visiting cooking shows. The traditional way is to use the back of a knife to wipe the dough very thin. Then. Start pinching the pleats along one side.