Crystal Shrimp Dumpling

Crystal Shrimp Dumpling

1. Fresh shrimps are ready, either sea shrimp or freshwater shrimp;

2. Remove the shell of the shrimp and prepare a small piece of fat pork; a small piece of carrot; if water chestnuts are added, the taste will be more tender; fresh ginger and fresh green onion leaves are prepared; the shrimp is fat-free, in order to increase the fragrant taste, shrimp meat is needed 1/3 amount of fat pork, 1 teaspoon of lard;

3. Chop carrots, chop chives, and mince ginger;

4. Cut the shrimp in half, remove the shrimp thread, and cut into pieces; cut the fat meat into pieces smaller than the pieces of shrimp;

5. First mix the shrimp cubes with the fat cubes and a little cold water. When it is a little sticky, add the carrots, shallot rings, ginger, and lard, mix well, and store in the refrigerator. After refrigeration, the filling will be easier to shape ；

6. Now let’s make the skin: the main ingredient for making crystal cakes is wheat starch, which is often referred to as noodles and noodles. Adding 1/3 of the amount of tapioca starch to the noodles can increase the gluten of the skin. Add a small spoon of lard. Make the skin more oily; need to use just boiling hot water to scald the noodles;

7. Weigh and mix the two powders first, then pour boiling water into the powder, and stir with chopsticks while rinsing; the ratio of powder quantity to water quantity is about 1:1.5. The quantity of water is not absolute, but it can be more and less, as long as No dry powder is needed; the amount of water determines the softness and hardness of the leather;

8. After mixing the ingredients into a smoother dough, add a little lard, the amount is about 5 grams;

9. Knead the oil completely into the dough, smooth and elastic; cover it with plastic wrap, and take it as needed;

10. Cut the carrot into thick slices diagonally to increase the area; lay the cut carrot slices in the steamer;

11. Take an egg yolk-sized dough and round it first;

12. Press the powder circle flat on the console;

13. Prepare a kitchen paper towel or clean damp cloth with a little vegetable oil on it, and wipe the side of the knife on the paper towel or cloth a few times before operation;

14. Press the side of the knife on the dough, and press it down with a little force while rolling it out, about 3 or 4 times, and it will become a thin dough;

15. Scoop up the powder skin with a knife;

16. With the oily and smooth side facing down, put an appropriate amount of filling in the middle of the skin; the skin has no protein and lacks elasticity, so the filling cannot be as big as a bun wrapped in ordinary flour to prevent the skin from breaking during the wrapping;

17. Pinch the leather, pinch out the lace;

18. After wrapping, arrange the lace into a crescent shape;

19. Each package is packed on the carrot slices;

20. Heat the steamer in advance. After the water is boiled, place the steamer containing the raw crystal cake on the steamer, cover the lid, and steam for 6 minutes; do not overdo it to prevent the skin from being broken and cracked; eat it while it is hot, and it is more tender Juice, skin Q meat bomb.

Tips:

1. The orange powder can be used directly, adding tapioca starch can increase the Q elasticity of the skin;
2. It is not difficult to use the knife surface to make leather. If it is the first time, you can practice a few first to fully grasp it; a little oil on the knife surface can increase the lubricity, which is more conducive to crushing the leather;
3. Do not fill the bag too much, it will increase the difficulty of the bag, and at the same time it will break the skin when the shrimp is mature;
4. The steaming time should not be too long to prevent the skin from being broken by excessive heat expansion;
5. Add 1/3 of the prawn meat and chopped water chestnuts (horse's hoof) into the filling to make the taste more sweet and tender.