Crystal Shrimp Shaomai
by Babe girl
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Ingredients to prepare the dough
2. . Mix 100 grams of wheat starch and 10 grams of corn starch in a large bowl, and put the other 10 grams of corn starch in a small bowl.
3. Slowly buffer boiling water into a large bowl, stir continuously with chopsticks, until there is no dry powder, cover and cover for 5 minutes
4. Knead the dough while it is hot, add a spoonful of lard, continue to knead the dough, slightly stick to the spare 10 grams of dried corn starch to prevent it from sticking
5. Until the lard and dough are completely integrated, the dough is kneaded
6. Roll the dough into thin slices, paying attention to the thickness, and press out the dough with a round cup lid
7. Roll the dough into thin slices, paying attention to the thickness and uniformity, press out the skin with a round cup lid, and round the excess leftovers again, roll it into thin slices and press it into a skin
8. Ingredients for the filling
9. Peel the shrimp in the filling and leave the tail, use a toothpick to pick out the mud sausage at the second section of the tail
10. Marinate the processed shrimp with ginger, cooking wine and a little salt
11. Season the minced meat with ginger, chopped green onion, cooking wine, salt, etc., stir well
12. Add cooked peas and corn kernels to the stirred minced meat
13. Take a shaomai wrapper and put a little stuffing in the middle. Be careful not to put too much stuffing for novices. Firstly, the stuffing will not be able to wrap if you are not skilled. Breaks easily
14. Cover the steamed slices with greased paper or vegetable slices, and simmer for 8 minutes.
