Crystal Shrimp Dumpling
1.
Prepare ingredients. 150 grams of noodles, 50 grams of corn starch, appropriate amount of boiling water, 400 grams of fresh shrimp, 100 grams of pork, appropriate amount of ginger, 1 carrot. (Cheng noodles are also called wheat starch, which can be bought in supermarkets. Pork can also choose fatter pork belly or pure fat pork, which is up to your own taste.)
2.
Remove the shrimp head, feet, shell, tail and shrimp thread, and save the remaining shrimp for use, as shown in the picture.
3.
Cut half of the prawns into large pieces; chop the other half of the prawns into fillings; chop the pork for fillings; mince the ginger, as shown in the picture.
4.
Put 2 tablespoons of cooking oil, 1 tablespoon of cooking wine, half a tablespoon of salt, 1 tablespoon of light soy sauce, half a tablespoon of sugar, and a little white pepper into the filling. Beat it a few times, as shown in the figure, and the filling is ready.
5.
Start making dough. Mix the noodles with cornstarch, then pour in boiling water, stir while pouring, and stir until there is no dry powder. (It must be boiling water!)
6.
Take out the dough and place it on the panel and knead it evenly, as shown in the figure. Then cover with plastic wrap and let stand for 5 minutes. (The kneaded dough must be placed in plastic wrap, otherwise it will be easy to air dry. In the next few steps, you must also pay attention to putting the temporarily unused dough in the plastic wrap and cover it.)
7.
Knead the dough into long strips, and then cut into small pieces of uniform size, as shown in the picture.
8.
Take a small agent, round it, squeeze it, and put it in the plastic wrap, as shown in the picture. (Be sure to put a layer of plastic wrap on the panel first, and then cover it with a layer, so as to prevent sticking.)
9.
Use a small plate to press the small dose into a circle. (You can press it with a kitchen knife, a wooden board, etc., and the effect is the same.)
10.
As shown in the picture, the shrimp dumpling skin after pressing. (Shrimp dumplings should be packed and pressed, don’t make too much at one time, otherwise it will dry up easily.
11.
Put the right amount of filling into the shrimp dumpling skin, as shown in the picture. (It is best to have one or two pieces of shrimp in the filling.)
12.
Starting from one side, pinch the shrimp dumplings tightly, as shown in the picture. (When wrapping, keep your hands lighter, otherwise the skin will be squeezed easily.)
13.
Knead all the shrimp dumplings and put them on the carrot slices one by one, as shown in the picture. (This will prevent sticking very well.) Turn the pot on the water and turn it off for 7-8 minutes on high heat. Then start it while it's hot, it tastes very good.
