Crystal Shrimp Dumpling

Name: Crystal Shrimp Dumpling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g shrimp; 50g Pork filling; 150g wheat starch; Some Winter melon; Some chopped green onion; Some salt; Some Cooking Wine; Some pepper; Some Ginger powder

by When the wind rises again~

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Dumplings are more delicious than dumplings. I usually eat homemade dumplings. They are usually kneaded with flour, wrapped in various fillings, boiled or fried or steamed. These are also often made, which feels very common; after entering the gourmet world , I saw a gourmet making shrimp dumplings. The skin of the dumplings was crystal clear and the filling was faintly visible. It was very attractive. Then I discovered that the shells of the shrimp dumplings were made of wheat starch. After steaming, they had this clear feeling. Out of the temptation to be delicious, I also want to try it~~~~"

Ingredients

50g Shrimp
50g Pork Filling
150g Wheat Starch
Some Winter Melon
Some Chopped Green Onion
Some Salt

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Some Cooking Wine

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Some Pepper

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Some Ginger Powder

Crystal Shrimp Dumpling

1. Raw material map

2. Chop most of the shrimp into puree, cut a small part into sections and marinate with salt, pepper, and cooking wine

3. Mix the pork stuffing and prawn paste with salt, pepper, ginger powder and chopped green onion

4. Peel the winter melon and chop it into fine pieces. Put a little salt to marinate for a while, then squeeze the winter melon water (the winter melon water can be mixed in the meat)

5. Stir the minced winter melon into the meat

6. After mixing well, add the shrimp segments and mix well.

7. The orange powder is scalded with boiling water while stirring until there is no dry powder

8. After it cools a little, it becomes a smooth dough, and cover it with plastic wrap for a while

9. Roll the orange dough into strips

10. Cut into uniform agent

11. Roll out into round noodles and wrap them with meat (same as ordinary dumplings)

12. Put lotus leaves in the steamer, put the dumplings on top, and steam for ten minutes.

Tips:
The hot noodles must be kneaded until there is no dry powder; be careful when wrapping, this dumpling skin is extensible, but it is easy to crack, and the fire should not be too big when steaming; if there is no cloth in the basket, you need to brush it in advance Oil point anti-sticking