[cantonese Cuisine]: Crystal Shrimp Dumplings

[cantonese Cuisine]: Crystal Shrimp Dumplings

1. Rinse the prawns, peel off the shells and remove the prawns, leaving some whole ones.

2. Use the back of a knife to chop the remaining shrimp into a shrimp paste.

3. Cut the pig fat into small cubes, then chop into mashed meat for later use.

4. Wash the shallots and cut into chopped green onions.

5. Put the prawn paste, fat fat, and chopped green onion into the container, add a little sugar, chicken powder, and salt in the same direction and stir well; put a little salt in the prawns and marinate for 20 minutes.

6. Mix 150 grams of orange flour, 50 grams of cornstarch, and 1 gram of salt, mix well, pour into 130ml of boiling water, stir while adding, until there is no dry noodles, cover and stuff for 5 minutes.

7. Take out and knead well, then add lard or (olive oil) and knead into a ball, set aside.

8. Take a small piece, roll into a long strip, cut into small pieces, and roll into thin slices.

9. Add the stuffing and knead it into a dumpling shape.

10. Place the shrimp dumplings on a steamer, steam them on high heat for 5 minutes.

11. Features: crystal clear, smooth and fragrant.

Tips:

Cheng Noodles: Also known as Cheng Noodles, they are made from wheat flour. First wash the wheat flour out of the gluten (this is the protein component in the wheat flour), then settle the gluten-washed slurry water, drain the water, dry the precipitated flour and grind it finely to make the noodles clear. (Suitable for making shrimp dumplings, crystal dumplings, noodles, etc.) The powder is smooth and white in color. The method of frying will make it crispy.

Features: After heating, it becomes translucent, soft and smooth.

Because the current processing method of the noodles is mostly drying, the shrimp dumpling skin made with this noodles is not tough enough. Therefore, the current restaurant tea mostly uses the noodles with raw starch to make the shrimp dumpling skins. The specific ratio is: plain surface: starch 3:1.