Carrot Crystal Shrimp Dumplings

Name: Carrot Crystal Shrimp Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g shrimp; 40g carrot; 40g Cabbage Gang; 130g starch; Some salt; 2 tablespoons Vegetable oil; a little Chicken noodles; several Wolfberry; a little Seaweed

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Shrimp is extremely nutritious. The protein contained in it is several times that of fish, eggs, and milk. It is also rich in minerals such as potassium, iodine, magnesium, and phosphorus, as well as vitamin A, aminophylline and other ingredients. The shrimps with the head and tail removed, shelled and sanded, are not only more convenient to cook, but also have a good meat texture, which is easy to be digested and absorbed, and is suitable for both young and old. Carrots can lower blood sugar and lipids, and promote metabolism. Cabbage can benefit the stomach and produce fluids, clearing away heat and eliminating troubles. Mix shrimps, carrots and cabbage to make fillings, with meat and vegetables, and the taste is rich. The crystal skin made of orange powder and starch is crystal clear, delicious and beautiful.
I tried it once before and directly wrapped the dumpling skin on the whole shrimp, but after steaming, the shrimp curled up so much that the skin and flesh were separated. Practice has proved to be unworkable. For the second time, the prawns were chopped and stuffed together with the cabbage gang and carrots. The shape remained intact after being steamed. For the remaining fillings and skins, I directly made crystal shrimp dumplings in the traditional shape. If you can’t finish the shrimp dumplings at one time, you can freeze them for storage. "

Ingredients

100g Shrimp
40g Carrot
40g Cabbage Gang
130g Starch
Some Salt
2 tablespoons Vegetable Oil
a little Chicken Noodles
several Wolfberry
a little Seaweed

Carrot Crystal Shrimp Dumplings

1. Defrost frozen shrimp in cold water. If it is fresh shrimp, wash directly and remove the sand. Wash the carrots and cabbage and finely chop them. Heat oil in a pan over low heat, add carrots, cabbage gang, and salt to fry. In this way, when the cabbage is used for filling, it is not easy to make soup. Carrots are fried in oil, which tastes better, and carotene is also easy to absorb. After frying, serve and let cool for later use. Mix the orange powder and starch well, add a small amount of boiling water one by one, first use chopsticks, and then knead into a smooth ball. The dough is not sticky at this time. Cover with plastic wrap and leave for ten minutes. (I mixed the noodles first, and then filled the stuffing. The position was reversed during the puzzle, just follow the order of the pictures.

2. Add a little chicken powder to the shrimp, marinate for a while, chop it, and mix well with carrots and cabbage. The vannamed white shrimp I used did not smell fishy, so no cooking wine was added, just a little chicken powder for freshness. First make the shrimp head: roll the dough into thin slices on the noodle table, buckle out the round slices with the mouth of the round bowl, and then use the rolling pin to rotate it to thin it slightly. Add a spoonful of stuffing in the middle of the dough, squeeze it into the shape as shown in the figure by hand, turn it over, knead the three-sided joints, cut out the legs with scissors, cut off the excess part, and the head is roughly ready.

3. Take another piece of dough, roll it into a rectangular slice, cut both sides as shown in the figure, press the thin strips on one side of the opening with one strip, press and knead it while pressing to form the shape shown in the figure, and fill it with the filling. Pinch the other side as well, then pinch the two sides together, and cut off the excess with scissors. Stuff the tail with a wolfberry, rub a thin strip to make a calf, and the body is complete. You can also squeeze both sides to form a semicircular hollow shell and then fill it, the following steps are the same

4. Place it on an oiled plate, put it in a steamer, and steam for 10 minutes after the water is boiled.

Tips:
Digression: The traditional Cantonese-style shrimp dumplings are filled with one or two shrimps. The serving size is usually limited to one bite. It has a half moon shape and has twelve folds of spider belly. The fillings include shrimp, meat, and bamboo shoots. I'm from the north, and I prefer to eat salty and fresh taste. I replaced the horseshoe/bamboo as a supplement with the cabbage gang, which is more common in the north. After the dumplings are steamed, there is a little soup in the dumplings, the shrimps are fully cooked, the skin is translucent, and the taste is chewy and delicious.