Crystal shrimp dumplings(shui jing xia jiao )

Crystal shrimp dumplings

Introduction:

"Cantonese dim sum is well-known at home and abroad, especially for shrimp dumplings. Shrimp dumpling skin, fresh shrimp, meat and bamboo shoots made from clear noodles are delicious, smooth and white. The size of shrimp dumplings is usually one mouthful. Now it's fashionable to make shrimp dumplings with a whole shrimp. Beautiful shrimp dumplings should have spider belly and 9-13 pleats

Production steps:

Step 1: shred ginger, add a little hot water, soak for a while

Step 2: shell the shrimp and cut it into small pieces

Step 3: Chop two thirds of the shrimp into mud

Step 4: peel and chop the carrots, and prepare the meat

Step 5: stir the minced shrimp, minced meat and chopped carrots with a little ginger water, and then add a teaspoon of salt and sugar

Step 6: lift the mixed shrimp dumpling stuffing, beat it in the basin, and repeat about 20 times. This step can make the taste of shrimp dumplings more elastic

Step 7: add the shrimps that have not been chopped and stir well

Step 8: mix Chengfen, 10g Lingfen and 1tsp salt

Step 9: pour in boiling water

Step 10: stir until there is no dry powder and cover for 5 minutes

Step 11: take out and slowly knead in 10 grams of dry powder

Step 12: knead the dough until smooth

Step 13: rub long strips

Step 14: cut into about 7 grams of small dosage

Step 15: take one from each piece, and wrap the rest with plastic film to avoid drying and cracking

Step 16: use the scraper to press the potion into a slightly thicker skin on one side and a slightly thinner skin on the other

Step 17: put the pressed shrimp dumpling skin on the silicone pad, and you can clearly see the pattern below

Step 18: pack in the filling

Step 19: hold the shrimp dumpling with your left hand and pinch the fold with your right hand

Step 20: after all the pleats are pinched, gently pinch them again with your fingers

Step 21: the six inch steamer tray is padded with oil paper or carrots (I used both to look good), and then the shrimp dumplings are arranged

Step 22: turn to low heat after boiling for 5-6 minutes.

Materials required:

Chengfen: 100g

Water chestnut powder: 20g

Boiling water: 145g

Shrimp: 200g

Pork stuffing: 50g

Carrot: 1 segment

Ginger: right amount

Salt: 2 teaspoons

Sugar: 1 teaspoon

Note: 1. The water to clear the noodles must be boiling water. The extensibility of shrimp dumpling skin is not as big as that of ordinary dumpling skin, so don't pack too much stuffing to avoid shrimp dumpling skin cracking. Today's shrimp dumplings are made of different materials, because we didn't buy bamboo shoots, so we replaced them with carrots and pork stuffing instead of fat pork. They are usually made of river shrimp, but I only have sea shrimp at home, which is relatively large, so I can only cut them into small pieces, and I can't wrap them in a whole one.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Shui Jing Xia Jiao