Name: Cantonese Shrimp Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fresh shrimp; 250g Shrimp dumpling powder; a little carrot; a little pea; 200g Hot water; a little oil; Some salt; 1/2 a spoon Corn flour; a little pepper; a little Sugar

Cantonese Shrimp Dumplings

by Black cat sheriff kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Shrimp dumplings, a classic in Cantonese morning tea, are transparent and exquisite, smooth and delicious. They are the traditional beauty of Guangdong teahouses and restaurants. Cantonese people drink tea and inevitably come with a cage of shrimp dumplings. The premium shrimp dumplings are as white as ice, paper-thin, translucent, and the meat is faintly visible. They taste smooth and fresh, and are delicious.
Shrimp dumplings originated in a tea house near the Heyong Market in the outskirts of Guangzhou. Those places are rich in fish and shrimp, and the master Chaju adds pork and bamboo shoots to make meat filling. At that time, the outer skin of shrimp dumplings was made of sticky (large) rice noodles. The skin was thicker, but because of the delicious taste of shrimp, it spread quickly. The tea house in the city introduced shrimp dumplings. After improvement, one or two shrimps are wrapped in a layer of clear noodles. The serving size is mostly limited to one bite. The traditional shrimp dumplings are half-moon-shaped, with twelve pleats in the belly of a spider. The fillings are shrimp, meat, and bamboo shoots. They are delicious and smooth.
The shrimp dumplings made with fresh shrimp at home have a pure taste, and the extension of the shrimp dumpling powder is very good, eliminating the trouble of mixing the flour with the noodles. The steamed shrimp dumplings are not easy to crack, although they may not be as thin as paper. However, the taste of fresh shrimp and the heart of self-made, steamed in a cage, soaked in a pot of tea, a pleasant early time.

Cantonese Shrimp Dumplings

1. To prepare the ingredients, the shrimp dumpling powder is divided into 100 grams and 150 grams, carrots are grated, and the shrimp is shelled and removed.

2. First pour 200 grams of hot water (above 90 degrees) into 100 grams of shrimp dumpling powder, and quickly mix well with chopsticks.

3. Then pour in 150 grams of shrimp dumpling powder.

4. Knead it into a smooth dough without loose powder, cover it with a damp cloth and let it stand for a while.

5. Add a little oil, salt, corn starch, and pepper to the fresh shrimp and carrots and marinate them for a good taste.

6. Take a small ball of shrimp dumpling powder, roll it out, and use a round mold to print out the dough (I used a round glass cup).

7. Take a small amount of shrimp and carrot stuffing, add a peas, and put it on the bottom rubber.

8. Pinch the pleats (it is best to cover the steamer with a damp cloth to keep the shrimp dumpling skin elastic and not easy to dry).

9. Put the wrapped shrimp dumplings into the steamer and steam for 5-6 minutes on medium-low heat. Turn off the heat when you see the shrimp inside the shrimp dumplings turn red.

Tips:
TIPS:
1. Shrimp dumplings should be boiled with noodles and flour first, and then dried into dough.
2. You can also add a little pork to make fillings.
3. To remove the smell of pepper, be sure to add a little.
4. When steaming the shrimp dumplings, the heat should not be too high, otherwise the shrimp dumplings will crack easily. Slowly steam for 5-6 minutes on medium and low heat, and it will become transparent after cooling.