Crystal Shrimp Dumpling

Name: Crystal Shrimp Dumpling
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Fresh shrimp; 1/2 root Carrot (red); 125g Crystal Shrimp Dumpling Noodles; Some Pork fat or lard; 2g Chicken Essence; 2g salt; a little White pepper; 100g boiling water

by Fei Er loves food

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

3

Cantonese-style shrimp dumplings are traditional snacks in Guangdong Province. They belong to the Cantonese cuisine and originated in Guangzhou. They are mainly filled with one or two shrimps wrapped in a layer of clear noodles. The serving size is mostly limited to one bite. The traditional shrimp dumplings are half-moon-shaped. Spider belly, the stuffing includes shrimp, meat, and bamboo shoots. For high-quality and delicious shrimp dumplings, the skin must be thin and soft. It is better if the skin of the dumpling is translucent.
The transparent shrimp dumpling skin is Q bombs, and it wraps the shrimp meat with the same Q bombs. The carrots taste like fish roe. The production process looks simple, but in fact it has a certain degree of difficulty. Taking skins and bags are all technical tasks and requires repeated practice.

Ingredients

Crystal Shrimp Dumpling

1. Prepare materials

2. Peel the shrimp, open the back, pick the shrimp thread, and chop the shrimp into mud with a knife

3. Beat the prawns repeatedly for 5 minutes, cut the carrots into minced pieces, put them in a large bowl with pork fat or lard, add chicken essence, salt and white pepper

4. Wear disposable gloves and grasp well for use

5. Put 50 grams of shrimp dumpling powder into the bread bucket and put in 100 grams of hot water

6. Select IMIX program, stir for 1 minute, pause

7. Pour in 75 grams of shrimp dumpling powder

8. Continue to mix until it becomes a smooth dough

9. Take out the dough and knead it evenly, knead it and cut it into about 20 grams each

10. Use a kitchen knife to pat the dough with a diameter of 9 cm

11. Put the filling

12. Wrap into the shape of shrimp filling, just use Baidu

13. Put it in a bamboo cage

14. Bring water to the pot and steam on high heat for 6 minutes

15. Turn off the heat for 1 minute and then cook out

Tips:
1. The dough needs to be kneaded for a while to make it easier to use
2. If the dough sticks to your hands, apply a little vegetable oil on your hands, as well as oil on the kitchen knife, which is more convenient to operate
3. Pay attention to cover with a damp cloth during the production process to prevent the dough from drying out