Children's Favorite Crystal Shrimp Dumplings

Name: Children's Favorite Crystal Shrimp Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g starch; 100ml boiling water; 1/2 root carrot; 200g shrimp; 30g Pork filling; 3 pcs Horseshoe; 2g salt; 2g Ginger powder; 1g Soy sauce

by Man Ma Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

★Mum’s Kitchen★
Recently, I wanted to eat dumplings on a whim, and I did a lot of babbling. Someone asked me if I was repetitive, but the fillings were different.

My son also followed me to eat dumplings for several times. He was a little tired and wanted to make him something fresh. I happened to have the noodles left over from making mooncakes a few days ago at home, and the important ingredients for making crystal shrimp dumplings are available. It's really not easy to buy in this ordinary supermarket. I took my son to buy fresh shrimps, ready to start the activity of making dumplings with the whole family.

Because of the help of his son's passion (dao) and heart (luan), making dumplings became his entertainment, and he had to learn it by himself, so in the end, there were not a few beautiful ones, and a few finished products were selected like a beauty pageant.

Crystal shrimp dumplings belong to Cantonese cuisine, so many recipes are a bit sweeter. My family did not like them very much before. Maybe it is a regional difference. I have made some improvements to the minced meat ratio, which is more suitable for the tastes of northerners.

It must be eaten while it is hot for the taste and feeling. The skin will be hard when it is cooled, which will affect the taste.

Ingredients

100g Starch
100ml Boiling Water
1/2 root Carrot
200g Shrimp
30g Pork Filling
3 pcs Horseshoe
2g Salt
2g Ginger Powder
1g Soy Sauce

Children's Favorite Crystal Shrimp Dumplings

1. Soak the fresh shrimp you bought in water, put it in the refrigerator for about 15 minutes, and start peeling the shrimp. (I learned from the tips of life, maybe it is the principle of thermal expansion and contraction)

Children's Favorite Crystal Shrimp Dumplings recipe

2. Peel the shrimp and remove the shrimp thread.

3. 3/4 cut into mashed 1/4 cut pieces.

4. Carrots peeled and minced

5. You don’t need to chop the horseshoe too much, it will be crispy when you eat it.

6. Shrimp, carrots and horseshoes are mixed together, and I added some pork stuffing left over from the dumplings before making it. The mixture is delicious. I didn’t use powdered ginger because my child didn’t like it, so I changed it to ginger powder.

You can use chopsticks to stir quickly, or you can pick it up and throw it into a basin to make the meat stronger.

7. Making dumpling wrappers:
Mix the noodles with starch

8. It must be boiled water, add it in a circular motion, and stir while adding, so that the flour is fully fused and heated.
Feel it with your hands. If it is not hot, start to knead the dough immediately. The dough should not be cold.

9. After kneading, cover with plastic wrap and let it stuffy for about 5 minutes.

10. Knead the dough into long strips and cut into pieces. At this time, you should cover it with plastic wrap or wrap it with a cloth. Don't let the dough be exposed to the air for a long time, otherwise it will easily crack. (Some recipes will knead the dough with olive oil, probably just to avoid cracking)

11. Roll out into a round dumpling skin, just like ordinary dumplings (there is busy making, so I didn't shoot).
The filling should not be too big, because the shrimp will expand and contract during the steaming process, which will easily break the dumpling skin.

Put a carrot slice under each dumpling to prevent sticking.

12. Steam for about 8 minutes after the water is boiled.

13. If you want to be more transparent, roll the dumpling skin out thinner. The dough will not be as transparent as it is left for a long time, and it will become harder. It is best to eat it while it is hot.

Tips:
To make crystal dumpling wrappers, you must mix the noodles with boiling water and add them in portions so that all the noodles can be immersed in the boiling water.

The dough should be wrapped well, and it should not be left in the air for a long time, which is easy to crack. If it takes a long time, you can add a little boiling water and knead the dough again to keep it moist.

The thinner the dumpling wrapper, the more transparent the wrapper will be. Don't put too much in the dumpling. The dumpling wrapper can easily be broken.