Crystal shrimp dumplings(xiang xing shui jing xia jiao )

Crystal shrimp dumplings

Introduction:

"Shrimp dumplings are the traditional beauty of tea houses and restaurants in Guangdong. Cantonese tea, you can not do without a cage of shrimp dumplings. Excellent shrimp dumplings are as white as snow, as thin as paper, translucent, and the meat filling is faintly visible. They taste smooth and delicious. The color is white and crystal clear, the shape of dumplings is beautiful, the embryo skin tastes flexible, and the filling is delicious. The skin of shrimp dumpling is crystal clear. It's full of shrimp meat. The beautiful taste of skin and the delicious taste of shrimp meat blend in the mouth. It's irresistible! I make shrimp dumpling into the shape of shrimp. It's good-looking and delicious. It can make big stuffing. It's very enjoyable to eat. The skin can be rolled thin, and it's not afraid that the skin will break. Everyone who has made shrimp dumpling knows that the skin of shrimp dumpling is easy to break, and it's hard for novices Good package, this practice novice can also package very beautiful, we like to try Oh, simple and easy to do

Production steps:

Step 1: add Chengfen and cassava powder into a large bowl, mix well with salt

Step 2: add boiling water, stir while adding, until there is no dry powder, cover and cover for 5 minutes.

Step 3: blend into a smooth dough, then add a little lard, knead until smooth, wrapped with raw powder to prevent sticking

Step 4: rinse the fresh shrimp, peel off the shell and remove the shrimp line. I add some wild shrimps, leave some whole shrimps, and marinate them with salt, cooking wine and a little sugar for 15 minutes

Step 5: chop the remaining shrimps into minced shrimps with the back of a knife,

Step 6: cut the pork into small pieces, then chop it into minced meat and shrimp paste

Step 7: add a little chopped green onion and ginger, mix with a little pepper, cooking wine, sugar and salt,

Step 8: mix the stuffing

Step 9: take a small piece, rub it into long strips, cut it into small pieces and press flat

Step 10: roll long thin slices, add raw powder to prevent sticking when rolling, and put stuffing into dumpling skin

Step 11: put in the stuffing and shape it according to the figure

Step 12: shape the head and tail of the shrimp

Step 13: turn it over and make it into a shrimp shape. Use carrot strips to make the eyes of the shrimp. Use the back of the knife to make the body into strips. It's lifelike,

Step 14: Shrimp Dumplings

Step 15: put the dumpling leaves into the pot, add water to boil, put the dumpling into the pot, steam for 5 minutes

Step 16: steamed shrimp dumplings with thin skin and large stuffing are very attractive

Materials required:

Chengfen: 100g

Cassava powder: 50g

Shrimp: 350g

Fat pork: 100g

Boiling water: 300ml

Lard: right amount

Salt: right amount

Cooking wine: moderate

Sesame oil: right amount

Sugar: right amount

Scallion: right amount

Ginger: right amount

Pepper: right amount

Raw powder: appropriate amount

Note: the dough made of Chengfen has no toughness. It's easy to break at the first time. If you want to make shrimp dumplings well, it's important that the dough made of Chengfen must be hot and soft. It's more convenient to operate. You can put less stuffing at the beginning of making, so as to avoid the impact of broken dough on the appearance.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Xing Shui Jing Xia Jiao