Cantonese-style Refreshments Praised by Diners at Home and Abroad-[crystal Shrimp Dumplings]

Cantonese-style Refreshments Praised by Diners at Home and Abroad-[crystal Shrimp Dumplings]

1. Wash the bamboo shoots and cut into thin round slices

2. Heat water in a pot, add bamboo shoots and blanch until soft

3. Remove and drain the water, cut into small pieces for later use

4. Put the shrimp in the refrigerator and freeze for half an hour until hard (easy to operate and remove the shell), take it out and wash, pinch the bottom of the shrimp head with your hands, squeeze it on the back of the shrimp, and gently pull the shrimp head and mud line out

5. Remove the shells of all the shrimps and put them in a bowl

6. Shred the ginger slices, add to the shrimp meat, add salt, and mix well with the cooking wine and marinate for 10 minutes

7. Wash the fat pork, cut into small pieces, and put it in the meat mixer

8. Take two-thirds of the marinated shrimp meat and put it into the meat mixer, and put it together with the ginger

9. Start the meat mixer and beat for ten seconds to mix into a mixed meat glue

10. First use chopsticks to beat the meat glue in one direction, and then put the meat glue in your hand and beat it into the bowl about 30 times to make the meat glue fully vigorous, so that it tastes smooth and tender.

11. Cut the remaining one third of the shrimp meat into small cubes, pour it into the meat glue together with the bamboo shoots, add salt, pepper, carrots, chicken essence, 1 spoon of sesame oil and vegetable oil, stir evenly to make meat filling for later use

12. Pour the orange powder and starch into the container, stir evenly with chopsticks

13. Add boiling water to the flour, and quickly stir the flour while adding boiling water until there is no dry powder at all (this step is very important, remember to add boiling water, not warm water, and stir while adding), and cover after stirring. Let the lid simmer for 5 minutes

14. And into dough

15. Roll the dough into a round strip (forgot to take the picture) and cut it into equal-sized dough. The unmade dough should be put into the pot in time and covered to prevent it from becoming hard and difficult to operate.

16. Take a small dough and roll it into a thin skin of 8-9CM diameter with a rolling pin, cut off the edges that are not flat enough, or press it with a circular mold of equal diameter to make dumpling skins of the same size

17. Take a dumpling wrapper and spoon in a spoonful of meat

18. Pinch out the folds of the dumpling wrappers along the edges

19. Pinch the other side and fold it all into crystal shrimp dumpling embryos in turn

20. Wash and peel the carrots, cut into thin slices, and put them in a clean steamer

21. Place the wrapped crystal shrimp dumplings on the carrot slices

22. After boiling water in the pot, put it in a steamer and steam it on low heat for 5 minutes. Stir in the pesto and balsamic vinegar.

Tips:

A: The water added to the flour must be boiled water. When adding water, the action should be slow. Do not pour all at once. The 250 grams of boiling water in the formula is just a reference amount. When blanching the noodles, you should blanch them evenly without any dry noodles. Simmer for 5 minutes to prevent the dumplings from cracking easily



B: If there is really no cooked lard, vegetable oil can be used instead



C: When cutting the diced shrimp and bamboo shoots, remember not to be too big, so as not to break the skin of the dumplings



D: Carrot slices or vegetable slices should be placed in the pot. When the crystal dumplings are steamed, they will not stick to the pot, will not come out or break the skin of the dumplings.



E: When rolling the skin, try to roll it out as thin as possible, but ensure that the meat filling is translucent without cracking



F: Cover the unused leather, otherwise it will dry out easily. Try to roll it out and wrap it up.



G: If you are using a small steamer, wrap each steamer in a basket to shorten the shelf life of the shrimp dumplings



H: For pork, it’s best to use some fatty meat, which tastes more fragrant. Don’t use lean meat. Buy fresh prawns. If you don’t want to remove the shells, you can freeze them in the refrigerator for half an hour until the prawns become hard. The shell can be easily peeled off, and the taste will be much inferior if you use frozen shrimp