Cod Crystal Shrimp Dumplings
1.
Let's adjust the filling first.
Shell the prawns, remove the shrimp thread, and rinse.
2.
Cut the prawns in two, chop a few knives with the back of a knife to make the prawns a bit puree, but not all disconnected.
3.
Use a small spoon to scrape off the cod meat.
4.
Chop a few knives with the back of the knife and grind a few times with the blade until the fish becomes a puree. In the process, the fish tendons and bones are removed.
Note: This is better than using a knife to chop.
5.
Put shrimp and fish in a bowl, add 2 grams of salt and 1 teaspoon of starch, shake a few times to make it sticky, then add 10 grams of chopped green onion, 5 grams of minced ginger, 1 grams of sugar, 0.5 grams of pepper, and 1-2 tablespoons of rice wine.
Note: You can also add green onion and ginger water here, but the faint green color of the finished product is also very beautiful.
6.
If the bowl is too small, change to a larger plate and stir up vigorously. If it is too dry, add a small amount of water to adjust.
7.
Finally add some scallion oil or sesame oil, about 10-15 grams.
8.
This is that the adjusted filling is very sticky and moist, and the final boiled effect is smooth and elastic.
9.
Put the prepared fillings in the refrigerator and refrigerate for 20 minutes. Then make the crystal skin dough, which is 70% cooked dough.
Mix 90 grams of orange powder, 2\3 potato starch (that is, 60 grams) and 1 gram of salt, then pour into 180 grams of boiling water, and stir while pouring.
10.
Then pour the remaining 1\3 potato starch (30 grams) into the pot and knead it with the hot noodles to form a soft dough that does not stick to your hands.
Note: The dough is too soft and the taste is sticky; the dough is too hard and has no Q degree. Therefore, the last 1\3 potato starch may not be all used up, and you will be sure if you do it a few more times.
11.
Finally, drip some oil (e.g. lard is better), about 15 grams, knead all the oil into the dough, knead it into a smooth dough, knead it into a long strip, and put it into a fresh-keeping bag.
Note: The dough is easy to dry out when exposed to the air. Slowly keep the dough in the bag during the entire operation. Take a small piece and make one until it is completely done.
12.
Spread a thin layer of oil on a long wooden grain cutting board, take a small piece of dough, about 13 grams, roll it on the table and flatten it, and then use the surface of a stainless steel knife to roll it into a round slice.
Note: The crystal skin is not rolled with a rolling pin, but is rolled with a blade. The teahouse chef will put a rag with a little oil next to it, wipe a piece of skin, and then wipe the knife on the rag; in addition, it is best to use long wood Pattern cutting board, not other cases.
13.
Take a mound of stuffing and place it in the skin.
14.
Fold from one end to the other, and only fold the back. The left index finger pushes the back dough forward, and the right index finger catches it and pinches it together with the front dough.
15.
Then tidy it up and become a crescent spider belly. I still need to practice if the bag is not standard enough.
16.
Do everything one by one, put a piece of oil paper underneath, and place it in the steamer, leaving a gap between each other.
17.
Boil the water in a basket, steam it on high heat for 5 minutes, then uncover the pot and enjoy.
Tips:
1. The crystal dough is too soft and has a sticky taste; the dough is too hard and has no Q degree. Therefore, the last 1\3 potato starch may not be all used up. If you do it a few more times, you can be sure that it is accurate. I used it all this time.
2. The dough is easy to dry out when exposed to the air. Slowly keep the dough in the bag during the entire operation. Take a small piece and make one until it is completely done.
3. The crystal skin is not rolled with a rolling pin, but rolled with a blade; in addition, it is best to use a long wood-grain cutting board instead of other cases.
4. Steamed seafood crystal dumplings must be boiled in water and steamed on high fire. 5 minutes is enough.
5. Enjoy the crystal dumplings while they are hot, the skin becomes hard when they are cold.
6. The scallion ginger in the filling can be replaced with scallion ginger water, but the faint green color of the finished product is also very beautiful.
7. The choice of fillings is diverse. The traditional morning tea shrimp dumplings are fresh shrimp with diced suet and xun.
