Crystal shrimp dumplings are more delicious and softer than dumplings and are a favorite among men. The four-character motto for making dumplings and shrimp dumplings is: fresh, refreshing, thin, and even. How to make crystal shrimp dumplings? Please listen to me one by one.
Ingredients:
Ingredients for crystal shrimp dumpling skin: 100 grams of clear noodles, 30 grams of cornstarch, 5 grams of vegetable oil, 1 gram of salt, and 150 grams of boiling water. Shrimp filling: 350 grams of fresh shrimp meat, 2 water chestnuts, a piece of carrot, 10 grams of vegetable oil, 2 grams of salt, 2 grams of sugar, and appropriate amount of ginger juice.
Details of how to make Cantonese-style crystal shrimp dumplings. Ingredients for crystal shrimp dumplings
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The shrimp should be especially fresh, with the heads and tails removed and the shrimp lines removed. Take 2/3 of the shrimp meat and chop it into shrimp paste. Cut the remaining 1/3 of the shrimp into cubes. Wash the water chestnuts and carrots and chop into small pieces.
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Add the water chestnuts and carrots to the shrimp paste, then add 2g of salt, 2g of sugar, and an appropriate amount of ginger juice, and stir clockwise evenly.
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Plop the kneaded shrimp filling into the bowl from a height of one foot.
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Pound the shrimp filling repeatedly 30 times to make the shrimp filling firm. Add an appropriate amount of vegetable oil, stir evenly, and refrigerate for 15 minutes.
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After freezing for 15 minutes, remove from the refrigerator and add the remaining 1/3 of the diced shrimp.
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Mix the shrimp filling evenly and refrigerate until ready.
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Next, make the shrimp dumpling wrappers. Mix 100 grams of starch powder, 10 grams of cornstarch and appropriate amount of salt evenly.
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Add boiling water to the mixed flour, stir with chopsticks while adding boiling water, until the flour becomes fluffy, cover and simmer for 5 minutes.
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After simmering for 5 minutes, knead the hot noodles evenly with your hands. Add the remaining 20g of cornstarch in several batches, adding flour while kneading to prevent sticking.
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Add 5g of oil to the hot noodles and knead the dough again.
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Wrap the dough with a damp cloth and let it rest for 30 minutes. Knead the dough into long strips and cut into balls.
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Punch flat the dough and use a rolling pin to roll it into shrimp dumpling wrappers.
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The rolled shrimp dumpling skin is thin and translucent.
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Put an appropriate amount of shrimp dumpling filling into the shrimp dumpling skin.
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Push the shrimp dumpling skin with one hand, and pinch the pushed skin with the other hand to form folds. Finally, pinch the outer edges of the shrimp dumpling skin tightly.
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The crystal clear shrimp dumplings are ready and cute.
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Put water in the pot and add the grate. After the water boils, add the crystal shrimp dumplings and steam for 5 minutes. Delicious crystal shrimp dumplings are ready to eat.
Extended reading:
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