A Shrimp Stuffed Dumpling

A Shrimp Stuffed Dumpling

1. Peel the shrimp off the shell and take out 1/3 of the prawns and chop into puree

2. Prepare the ingredients; cut the water chestnut into small pieces but not too fine, otherwise it will affect the taste

3. Mix the shrimp paste that has just been cut with the meat filling, then put on food gloves, put the meat filling in the basin and beat repeatedly to make the meat sticky and strong. The dumpling filling will also have a springy taste. After the minced meat is ready to form a dough, you can stop

4. Add other ingredients besides the shrimp. A whole shrimp stuffed dumpling, as the name suggests, there will be a large shrimp in the middle of each dumpling

5. Combine water chestnuts, corn kernels, 1 teaspoon salt, 1 tablespoon sesame oil, 3 grams chicken essence, 1 teaspoon thirteen spices, 1/2 teaspoon pepper, 20 grams chopped green onions, 1 tablespoon cooking wine, add meat filling and mix well.

6. Kneading the noodles: Put 300 grams of flour in a large basin, prepare about 100 ml of purified water, and add small amounts to the flour one by one. After each addition of water, quickly turn it counterclockwise with chopsticks to blend it with part of the flour

7. You can stop adding water until the flour becomes flocculent and there is no dry noodles. The dumpling noodles should be firmer, so that the dumpling skin can be rolled out very thin, and it has toughness, it is not easy to break after being wrapped in the filling, and the taste is firm.

8. Knead the dough with your hands, knead the fluffy flour into a dough, and continue to knead and press. Finally, after the "three lights", you can cover it with a damp cloth and start to wake up (three lights are: basin light, hand light, and face light)

9. After soaking for half an hour, divide the dough into 4 parts (Of course, you can also divide into two parts, you can divide the number of parts according to how many ingredients you want to make)

10. Knead a small portion of the dough that has just been divided into strips, and adjust the thickness of the noodles according to the size of the required agent. Generally, it is enough to be rolled into a diameter of about 4 cm

11. Cut the kneaded round noodles into noodles with a length of about 3 cm. The length can be adjusted according to your own size. You can cut larger dumplings when making large dumplings (cut one knife and turn one lower to cut out the shape in the picture)

12. The size should be consistent and uniform. At this time, round the cut agent into a small ball, just pinch a ball at will, no standard sphere is needed

13. Begin to roll the dumpling wrapper, take a small dough, and gently press it down. After squeezing, the force-bearing area is larger and we can roll the wrapper. Hold the rolling pin in your right hand and press more than half of the dough. Rotate the rolling pin up and down. While holding the unpressed dough in your left hand, turn the dough continuously, rolling and turning the dough, so that the rolled dough is even and round (left-handed Please change hands by yourself)

14. Here is a way to teach lazy people. After rolling the noodles into the dough, use a round cup or lid to carve out the dumplings of the corresponding size, which is also very convenient.

15. Put the shrimps upright on the meat filling and start making dumplings

16. Because it is a special edition of dumplings for the Spring Festival, we will demonstrate one of the ways to make dumplings (spicy fish filling)
(1) The dumpling filling is placed in the middle of the dumpling wrapper;
(2) Fold the dumpling wrapper in half tightly;
(3) Starting from one of the two ends, lift up the index finger from the bottom of the right side and pinch it tightly with the inner skin

17. (4) Knead the dumpling wrappers that are not kneaded at the back in the same way. Squeeze it completely until there is no gap on the right side; of course, you don’t need to pay attention to the crescent shape and ingot shape, just hold the skins at the ends of the dumplings in two hands and squeeze them in the middle. A lazy bag method

18. Because the noodles are hard, make sure the dumplings are thin and the filling

19. Sprinkle a layer of dried noodles under the plate to prevent the dumplings from sticking to the utensils. You can also use a bamboo curtain; to prevent the dumplings from drying out, cover with a layer of plastic wrap or a cloth to cook

20. The water used to cook the dumplings must be boiled and boiled before serving the dumplings. It is best to add a little salt in the water so that the dumplings will not break easily. After cooking, use the strainer to stir clockwise to prevent the dumplings from sticking in the water. together. Generally speaking, after pouring cold water three times after boiling, the dumplings will be cooked. If you still can’t tell whether the dumplings are cooked or not cooked, just take out one and taste it. Although it looks awkward, it is the quickest way to determine whether it is ripe. method

21. Serve on a plate, ready to eat

22. The surprise after the bite is a large shrimp, with the crispy texture of corn, fresh and sweet, and full of meat.

Tips:

1. After the shrimp is chopped into puree, it will produce shrimp glue, which not only maintains the original nutrient content, but also has a crispy and elastic taste, and can make the meat stuffing clump together, a natural adhesive. ；
2. Try to choose fresh prawns, which are much better than the quick-frozen prawns packed in supermarkets in terms of taste and sweetness;