Crystal Shrimp Dumpling
1.
Put the fresh shrimp in the refrigerator for about half an hour, the shrimp body will turn white and become slightly hard
2.
Peel the shrimps, 170 grams of shrimps
3.
Shelled shrimps, 2/3 of the shrimps are chopped into puree; 1/3 is chopped into small cubes
4.
Peel and chop carrots and horseshoe
5.
Add carrots and horseshoes to the prawn paste, add appropriate amount of salt, sugar and ginger juice and mix well; then scoop up the filling with your hands, shake it into a bowl from a higher point about 30 times until it gets firm
6.
Add a little oil, mix well and freeze for 15 minutes in the refrigerator
7.
Take out the frozen prawn paste, add the diced prawns and mix well, then you can refrigerate for later use
8.
Noodles and corn flour; corn flour is divided into two parts: 10 grams and 20 grams
9.
The noodles and 10 grams of cornstarch are mixed with appropriate amount of salt, then slowly add boiling water, stir with chopsticks while adding
10.
Knead evenly while still hot, add another portion of cornstarch and knead again
11.
Then add 1 tablespoon of vegetable oil and knead evenly; cover with moistened cloth and wake up for 20 minutes
12.
After the dough wakes up, take an appropriate amount, knead it and roll it into a round crust, and then roll it out a bit thinner~ the thinner the roll, the better, the more transparent it will be steamed
13.
Add appropriate amount of shrimp filling, don't be greedy
14.
Wrap the dumplings, I still only use this one haha; but the same goes for the teahouse
15.
Put carrot slices in the steamer and put shrimp dumplings on each
16.
After the water in the pot is boiled, put it in a steamer and steam over medium-high heat for 5 minutes. After a little simmer, it will be out of the pot.
17.
You can put shrimp dumplings on oil paper in the steamer
Tips:
1. Fresh shrimp can be quickly peeled after freezing
2. Add some horseshoes and carrots to make it a bit more crispy
3. Don’t use too much stuffing for the dumplings to avoid bursting when they are wrapped or steamed.
4. The thinner the dumpling skin is, the more transparent the steamed dumpling will be; however, the dumpling skin made of orange flour is not sticky, so be careful when you wrap it.
5. Don't make the fire too big when steaming, otherwise the dumplings will crack easily
6. My bag is relatively small, there are 35
