Crystal Shrimp Dumpling
1.
Shrimp peeling and deveining line
2.
First slap the shrimp one by one with a knife
3.
Chop again
4.
Mince pork fat
5.
Put the minced shrimp and pork filling in a bowl, add salt, sugar, cooking wine, pepper and sesame oil
6.
Stir well with chopsticks and then beat clockwise to fully strengthen the filling. Set aside the filling, then make the crystal skin
7.
Mix the orange flour and cornstarch
8.
Add boiling water and stir until there is no dry powder, mix into a dough, cover and simmer for 5 minutes
9.
Add lard and make a smooth dough
10.
Put the dough on the board and knead it into long strips and then use a spatula to cut into small pieces evenly. Make about 15 of these
11.
Take a piece of dough and roll it into a round cake with a rolling pin
12.
Then pack it into shape, and pack all the agents in turn
13.
Put the filling
14.
Spread carrot slices on the steamer and steam it in a pot of boiling water for 6 minutes.
15.
Finished picture
Tips:
The main ingredients for the traditional shrimp dumplings are shrimp, pork fat and winter bamboo shoots. I didn't put winter bamboo shoots here. It was delicious.
You can also put a whole shrimp in the filling of each shrimp dumpling. This is based on personal preference, I don't like it, so I didn't add it.
Orange flour is wheat starch and cannot be replaced by other starches.
When making the noodles, be sure to use the boiling water that has just been boiled, stir with chopsticks while pouring, and knead it quickly after stirring. Roll out a skin, make a dumpling, don't roll the skin and wrap it again to prevent the dough from drying out.
Don't pack too much when filling, the shrimp will swell and easily break when steaming.
Carrot slices do not need to be used. I have tried putting them directly on the steamer cloth and steaming them without sticking.
If you want the finished product to have high transparency, you must roll the skin as thin as possible.
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