Delicious Shrimp Dumplings

Delicious Shrimp Dumplings

1. Prepare the ingredients: wheat starch, hot water at 80 degrees, solidified lard, prawns, slightly fatty pork stuffing, blanched peas for later use, shredded green onions and fresh ginger, and prepare an appropriate amount of cold water.

2. Pour the hot water into the wheat starch gradually, stir continuously with chopsticks, there is no dry powder, knead it with your hands and feel the softness, add the lard and knead it evenly, as soft as the earlobe; wear the cling film.

3. Pour an appropriate amount of cold water into the shredded green onion and ginger, grab it with your hands to taste it, and continue to soak.

4. Remove the prawns from their shells, use a knife along the back and divide them in half, pick out the shrimp intestines, crush the prawns with a knife, and then chop them into minced shrimps using a cross method.

5. Put the shrimp meat, pork filling, green beans, a little salt and sugar into a bowl. Pour an appropriate amount of green onion and ginger water into it, mix it clockwise, and slowly add the amount of water until the filling becomes a firm and viscous paste.

6. Put the good dough on the kneading mat, knead it into slender strips, divide them into 16 equal parts, knead them separately, and cover with plastic wrap to prevent the water from evaporating.

7. Sprinkle a little wheat starch (outside the serving size), roll the dough into a small round crust, take a proper amount of filling and place it in the middle of the round crust; it is recommended that the technique is not as high as mine, and the crust is thicker and the filling is less, so that the package will not break quasi.

8. Don't knead and stretch like dumplings when making dumplings, because wheat starch has no gluten, so just pinch the dough tightly, don't think about pinching the folds.

9. All the dumplings are wrapped and placed on the steaming tray. In order to make it easier to take after steaming, put oil paper on the steaming tray in advance.

10. The Changdi steam oven is energized, the water tank is filled with water, and the "pure steaming" mode is selected. After SAIC, the dumplings are fed into it. 100 degrees Celsius, the screen displays for 10 minutes, but I actually used 15 minutes.

11. It can be served immediately when the time is up, and it will be delicious when dipped in balsamic vinegar while it is hot.

Tips:

1. Wheat starch has no gluten, so use hot water to increase the gelatinization to make it better shape; add a little lard to make it more moisturized; do not use too much force when rolling and wrapping. If the technique is not high enough, you can roll the skin a little thicker and fill it. Don't put too much, to prevent it from being broken when steaming;
2. Shrimp dumplings must be eaten hot, soft and delicious. If you let them cool before eating, not only will the skin be hard and Q, the texture of the filling will also be compromised.