Crystal shrimp dumplings(shui jing xia jiao )

Crystal shrimp dumplings

Introduction:

"I bought chengmian online for use years ago, and I'm always ready to try to make crystal shrimp dumplings for my children. I'm afraid of failure. I've been dragging my way to unpack. Today, I really don't know what afternoon snack to make for my children, so I summoned up my courage

Production steps:

Step 1: pour 100g of Chengfen into the basin

Step 2: pour in the corn starch

Step 3: make a dough with hot water and let stand for a few minutes.

Step 4: prepare shrimp, pork, onion and ginger

Step 5: remove the shrimp thread, cut the ginger, and then chop the minced meat on the chopping board until it is mushy. Put it into a bowl.

Step 6: add scallion, salt, cooking wine and pepper into the bowl. Stir clockwise until strong.

Step 7: let the dough stand for 5 minutes, knead round, then add vegetable oil to knead round. Roll into strips and cut into small pieces.

Step 8: roll good shrimp dumpling skin.

Step 9: Boil the water in the steamer and steam it in the cage. After I rolled out the dumpling skin, there was a lot of stuffing. I steamed it for 8 minutes.

Step 10: ready to go!

Step 11: clean up the kitchen. It's already like this in the dish. I've killed all the remaining carrots.

Step 12: there is fruit in season today. My nephew said, "aunt, you are not in good health. It's good for you to eat more black fruit." I'm so moved. Although I like eating too much, I've destroyed a lot for my nephew's sake!

Materials required:

Chengfen: 100g

Starch: 30g

Pork: 150g

Shrimp: 120g

Carrot: Half Root

Shallot: 4

Ginger powder: appropriate amount

Vegetable oil: 5g

Cooking wine: 1 / 4 teaspoon

Salt: right amount

Pepper: right amount

Boiled water: appropriate amount

Note: 1. Chengfen has no stiffness, so it should be moderately dry and wet when mixing noodles. If it is too dry, it is easy to rot when rolling the skin. When steaming, use low heat, otherwise the shrimp dumpling skin will crack. 2. The original formula is lard and noodles, which I have replaced with vegetable oil.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Shui Jing Xia Jiao