Crystal Shrimp Dumpling
1.
Shred the ginger, add a little hot water, and soak for a while
2.
Shrimp shelled and shrimp thread, cut into small pieces
3.
Two thirds of the shrimp are chopped into puree
4.
Peel and chop carrots, and prepare minced meat
5.
Add the minced shrimp, minced meat and carrots to a little ginger water and stir well, then add a teaspoon of salt and sugar, and mix well
6.
Lift the mixed shrimp dumpling stuffing, beat it into a basin, and repeat about 20 times. This step can make the shrimp dumplings taste more elastic
7.
Add the unchopped shrimp segments and mix well
8.
Orange powder, 10 grams of water chestnut powder and a teaspoon of salt, mix well
9.
Pour boiling water
10.
After stirring until there is no dry powder, cover the lid for 5 minutes
11.
After taking it out, slowly knead in 10 grams of dry powder
12.
Knead the dough until smooth
13.
Rubbing into long strips
14.
Cut into small doses of about 7 grams
15.
Use one piece to take one piece, and wrap the rest with plastic wrap to prevent it from drying out and cracking
16.
Use a scraper to obliquely press the small agent into a mandarin duck skin that is slightly thicker on one side and slightly thinner on the other.
17.
The pressed shrimp dumpling wrapper is placed on the silicone mat, you can clearly see the pattern below
18.
Stuffing
19.
Hold the shrimp dumplings with your left hand, and pinch the folds with your right hand from the right
20.
After all the pleats are squeezed, use your fingers to gently squeeze the folds again
21.
Six-inch steamer on oil paper or carrots (I used both for good looks), and then set up shrimp dumplings
22.
After the water is boiled, turn to medium-low heat and steam for 5-6 minutes.
Tips:
1 The water for the noodles must be freshly boiled boiling water.
2 The ductility of the shrimp dumpling wrapper is not as great as that of the ordinary dumpling wrapper, so don't pack too much stuffing to prevent the shrimp dumpling wrapper from cracking.
3 The shrimp dumplings made today differed in materials, because no bamboo shoots were bought, carrots were used instead, and pork fillings were used instead of fatty pork. They usually use river prawns, but my family only has sea prawns and they are relatively large, so they can only be cut into small pieces, not a whole one.
