Cantonese Breakfast Crystal Shrimp Dumplings
1.
Crystal dumpling skin: wheat starch; ingredients for dumpling stuffing: shrimp, lean pork, carrots; dumpling stuffing seasoning: salt, oil, soy sauce, light white, and ginger.
2.
Filling preparation: thawed and washed shrimp, one-third cut into sections, two-thirds chopped; pork lean meat was washed and sliced, and put into a food processor to break; carrots washed and sliced were also washed and shredded in a food processor, and lightly white Wash and chop finely.
3.
After all the ingredients for the filling are prepared, put them in a large plate, put the seasonings in, and mix them clockwise. The fillings of the crystal shrimp dumplings are ready. The ratio of shrimp to pork lean is 2:1, so the shrimp dumpling stuffing is delicious.
4.
Production of crystal peel: Pour 100 grams of wheat starch into a large plate, pour in 150ml of boiling water, and mix until it becomes translucent, then add another 100 grams of wheat starch to knead the smooth dough
5.
Knead the dough until it doesn't stick to your hands, and the plate is smooth. The kneaded dough is divided into 15 grams and kneaded smoothly.
6.
Use a rolling pin to roll the dough into a dumpling wrapper, the thinner the better. As long as the dough is kneaded well, the dumpling skin will not stick when rolled.
7.
Place the rolled dumpling skin on the palm of your hand and put the shrimp filling to make sure that each dumpling has prawns, so that the crystal shrimp dumplings are fresh and delicious.
8.
Crystal shrimp dumplings are half-moon-shaped, with a total of twelve folds of butterfly belly. This is a classic Cantonese practice of crystal shrimp dumplings. Put the finished dumplings in a bamboo steamer.
9.
Put the steamer with crystal shrimp dumplings into the steamer. I use an electric steamer, steam type. Pour the right amount of water into the water tank and set the time to 15 minutes. In the case of a normal steamer, boil the water and put it in the steamer.
Tips:
1. The shrimps in the crystal shrimp dumplings are cut into one-third, which is not only good-looking, but also delicious. If all are chopped, the delicious taste will be lost. 2. The flour for dumpling wrappers is not ordinary flour, it is wheat starch, also called cheng noodles, called crystal shrimp dumpling flour in Guangdong.
