Crystal Shrimp Dumpling

Name: Crystal Shrimp Dumpling
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 105g shrimp; 50g Corn flour; 150g starch; 6 Horseshoe; 1 carrot; 300g water; a little olive oil; Some salt; a little Sugar; a little Cooking Wine; a little MSG

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

3

Nanjing: For the north, it belongs to the south, but for the pure south, it is also said to be the north. Therefore, to the southerners, I am a pseudo-northern.
This is me, a pseudo-northern. During the Spring Festival, I learned how to cook, a pure southern snack—crystal shrimp dumplings. Looking at others, I feel that making "crystal shrimp dumplings" is definitely the same as making dumplings. It's not too difficult; but in actual operation, it is really not that easy to get started! The flour is soggy, not sticky enough, the skin is thick, not good-looking, it is thin, and it is easy to break after putting the stuffing, just a few "crystal shrimp dumplings", which has tossed me for nearly 3 years. In hours, hey, the final product is out, but the transparency is still too far away~~`

Crystal Shrimp Dumpling

1. Prepare the ingredients for shrimp dumplings in advance

2. Mix the noodles with cornstarch, pour the noodles in 100°C boiling water, and add a little olive oil after mixing.

3. Knead it into dough and cover it for a while

4. Peel and diced horseshoes

5. Dice carrots and chop

6. Wash the shrimp after removing the shrimp thread, chop 2/3 of the shrimp into puree, save 1/3 of the shrimp for use

7. Put the chopped horseshoe, chopped carrot, prawn paste and 1/3 of the shrimp into a bowl

8. Add appropriate amount of salt, cooking wine, sugar, monosodium glutamate and olive oil and stir well

9. Knead the good dough into long strips, and then cut them into small pieces

10. Flatten the agent and roll it into a round, put in an appropriate amount of filling

11. Wrap it like dumplings

12. Put a piece of carrot under the dumpling to prevent sticking

13. Put it in a boiling pot

14. Cover and steam for about 8 minutes

15. Time is up, take out the dumplings and eat them while they are hot

Tips:
1. When blanching noodles, use boiling water. It is best to mix while blanching the noodles. The amount of water should also be controlled appropriately. I feel a little more water, and the dough is a little wet, which is not easy to operate
2. Roll out the dumpling skin as much as possible to make it transparent; after putting the filling, it is easy to break. My roll becomes a bit thicker, so the transparency is not enough