Crystal River Prawn Dumplings
1.
Wash the river prawns.
2.
Peel the river prawns into prawns.
3.
Take a part of the shrimp and chop into shrimp paste.
4.
The chopped shrimp paste is also put into the minced meat.
5.
Add salt, sugar, ginger water, and egg whites to the shrimp dumplings and stir evenly in a clockwise direction.
6.
7.
Then add the whole shrimp and continue to stir evenly.
8.
Then pick up the filling and throw it into the bowl from a foot high.
9.
Repeat 20-30 times until it is thoroughly stirred. Add salad oil and stir well, then put it in the refrigerator and freeze for 15 minutes. After 15 minutes of freezing, take it out of the refrigerator and put it in the refrigerator for later use.
10.
Mix 100 grams of cornstarch with 10g of cornstarch and salt, mix well, and put the other 20g of cornstarch aside temporarily.
11.
Pour boiling water into the mixed powder, stir it into a snowflake shape with chopsticks while flushing, try not to have dry noodles, cover the noodles and simmer for 5 minutes, and knead the hot noodles evenly while they are hot. Pour in the remaining 20 grams of cornstarch in batches. At this time, the dough is sticky. Add about 5 grams of oil and knead until it gradually becomes a uniform dough.
12.
Put the dough in a container, cover it with a damp cloth, and let it rise for about 20 minutes.
13.
Take out a small piece of dough, knead it into a long strip, pull it into a small dose, and knead it round.
14.
Roll out into a round skin (it is recommended to take it and wrap it immediately, cover the remaining dough with a damp cloth, or use a mold to print a circle)
15.
Put in the right amount of filling, not too much, so as not to break the skin during the packaging.
16.
Wrap all the shrimp dumplings.
17.
Boil water in a pot, put the wrapped shrimp dumplings on a drawer covered with greased paper (or carrots), and steam it for 4-5 minutes. Don’t turn on the heat to the maximum, just a little bit higher, too. The skin of shrimp dumplings is easy to crack under the fierce firepower.
Tips:
The shrimp dumplings are delicious, and the fillings are fresh and crispy. Here you are required to shake the fillings. Throw the fillings from a foot high into the bowl. Repeat about 20-30 times. The shrimp dumplings are delicious. The skin should not be thick. Once the back is thick, the transparency of the shrimp dumpling itself will disappear, and there will still be a lump of flour sticky in the mouth when it is eaten. What does it feel like! Fenpi should be thin, pay attention when flushing, be sure to use hot water! Don't need it if it's not hot! Water that is not hot enough will not roll out the thin skin, and it will easily crack during steaming.
