Crystal shrimp dumplings(shui jing xia jiao )

Crystal shrimp dumplings

Introduction:

Production steps:

Step 1: (1) stuffing preparation: 1. Wash the shrimp (if it's prawns, wash, peel and remove the shrimp thread), take 2 / 3 of them into a bowl, add a little salt and cooking wine, add shredded ginger, onion and garlic, mix well and marinate for a while;

Step 2: chop the remaining shrimps into minced shrimps with the back of a knife and set aside;

Step 3: chop the pork into minced meat for later use;

Step 4: wash mushrooms and chop them into small pieces

Step 5: cut up Auricularia auricula and set aside;

Step 6: cut up the carrots and set aside;

Step 7: chop the green peppers and set aside;

Step 8: Chop shallots and ginger

Step 9: put everything in the basin, add a little cooking wine, salt and sugar, chicken powder, and mix well in the same direction;

Step 10: (2) bread making: prepare the clarified powder and raw powder.

Step 11: mix the clarified powder, raw powder and a little salt, then pour into the boiling water, stir while adding, until there is no dry powder, cover and cover for 5 minutes.

Step 12: add lard and make a smooth dough.

Step 13: knead the dough into long strips and cut into small pieces.

Step 14: flatten the small dosage and roll it into thin slices. (it's better to roll with plastic wrap to prevent adhesion)

Step 15: take a piece of dough, fill in the right amount of shrimp paste stuffing, then wrap in a shrimp, knead into dumpling shape;

Step 16: pack them in turn and put them on the cutting board covered with preservative film;

Step 17: put sliced carrots in the pan (to prevent sticking to the pan), and place shrimp dumplings on the gasket in turn;

Step 18: steam in boiling water for 5 minutes.

Materials required:

Chengfen: 150g

Raw meal: 50g

Shrimp: 300g

Pork: 50g

Boiling water: 130ml

Lard: 7g

Mushroom: 1

Auricularia auricula: one

Carrot: 1 piece

Green pepper: half

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

White granulated sugar: right amount

Note: 1. The proportion of shrimp dumpling skin is generally clear noodles: raw powder is 3:1. 2. Make sure to scald the noodles with boiling water. When you scald the noodles, it should be even. The hardness and softness should be moderate. Do not have dry noodles. After scalding, it should be stuffy for 5 minutes. 3. When kneading the noodles, you must add lard so that the dough will be smooth and not stick to your hands. 4. The thickness of the dough directly determines the transparency of the finished shrimp dumplings, so it will be thin and not stick when rolling it with preservative film. 5. When making the dough, it is easy to break, so it will not stick The hand must be light.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shui Jing Xia Jiao