Crystal shrimp dumplings(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 white as snow, thin as paper, translucent, and the stuffing is faintly visible. They taste smooth and delicious

Production steps:

Step 1: choose smaller and tender mushrooms, wash them and put them into boiling water pot.

Step 2: peel the prawns and sausages.

Step 3: put chopped mushroom powder, carrot powder, shrimp paste and pork paste into a bowl.

Step 4: add pepper.

Step 5: add cooking wine.

Step 6: add salt.

Step 7: add chopped ginger and onion.

Step 8: then mix all the ingredients and stuffing.

Step 9: in addition to the shrimp used to chop the stuffing, leave a little extra whole prawns to wrap in the dumplings.

Step 10: mix the clarified flour and corn starch and set aside.

Step 11: then boil the water and pour it into the flour slowly, and keep stirring until there is no dry noodles.

Step 12: when the flour is not hot, add a little olive oil and knead into a smooth dough.

Step 13: then cut the dough into small pieces and make the dough skin. (slightly thicker than usual dumpling skin)

Step 14: pack in the stuffing, and then put a section of shrimp on top of the stuffing.

Step 15: put the pot on the fire, add water to boil, put the dumplings into the cage, steam for 8 minutes.

Step 16: Look! How beautiful the exquisite dumplings are. Take a bite. It's really fresh

Materials required:

Shrimp: 150g

Pork stuffing: 100g

Chengfen: 250g

Corn starch: 50g

Carrot: 1

Mushroom: 50g

Ginger: right amount

Scallion: right amount

Soy sauce: moderate

Salt: right amount

Pepper: right amount

Cooking wine: moderate

Olive oil: right amount

Note: (1) pay attention to the hot water must be boiled, hot enough. (2) Because Chengfen has no tenacity, dumplings and steamed dumplings should be handled gently to avoid breaking. (3) Make sure the cloth is wet and don't screw the water off. (4) Dumpling skin should also be wrapped and used as much as possible. Otherwise, it is easy to dry and crack outside. (5) Don't put too much stuffing in the bag. Due to the small tenacity of Chengfen, the stuffing is easy to crack when put too much.

Production difficulty: Advanced

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shui Jing Xia Jiao