Guangzhou Shrimp Dumplings

Name: Guangzhou Shrimp Dumplings
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g starch; 20g Corn flour; 100g water; 150g shrimp; 20g Cooked bamboo shoots; 1 tsp lard; 50g Pork filling; 1 tsp salt; 2g Sugar; 1g pepper

by You Ma Food

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Shrimp dumplings, transparent and exquisite, smooth and delicious, are the traditional beauty of Guangdong teahouses and restaurants. Cantonese people drink tea and inevitably come with a cage of shrimp dumplings. The premium shrimp dumplings are as white as ice, paper-thin, translucent, and the meat is faintly visible. They taste smooth and fresh, and are delicious. Shrimp dumplings Shrimp dumplings first appeared in the tea house near the Heyong Market in the outskirts of Guangzhou. Those places are rich in fish and shrimp, and the master Chaju adds pork and bamboo shoots to make meat filling. At that time, the outer skin of shrimp dumplings was made of sticky (large) rice noodles. The skin was thicker, but because of the delicious taste of shrimp, it spread quickly. The tea house in the city introduced shrimp dumplings. After improvement, they became a famous spot in Guangzhou, which lasted for a long time. The traditional shrimp dumplings are half-moon-shaped, with twelve folds in the spider belly. The stuffing includes shrimp, meat, and bamboo shoots. Now the popular one is the single shrimp dumpling. For high-quality and delicious shrimp dumplings, the skin must be thin and soft. It is better if the skin is translucent; the shrimp should be refreshing and elastic, with a small amount of juice in the dumplings, and the whole dumpling should be hot enough.

Guangzhou Shrimp Dumplings

1. Buy the fresh shrimp, wash it, remove the shrimp thread, peel the shell and remove the head

2. Put the peeled shrimps in a basin, add a tablespoon of cornstarch, and a tablespoon of salt to marinate for 15 minutes, then rinse with water

3. Cooked bamboo shoots are cut into small cubes, a small piece of pork that is fat and thin is chopped into meat or cut into cubes

4. Cut a part of the washed shrimp into two halves, and a part into shrimp paste

5. Put all the prepared ingredients in a basin, add a teaspoon of salt, two teaspoons of sugar, and an appropriate amount of pepper.

6. In the end, you must catch the sticky gum that comes out of the filling, so that the filling will be elastic and have soup

7. After the fillings are mixed, we start to make the crust, and mix the orange flour and cornstarch in a ratio of 4:1.

8. Boil a pot of boiling water. After the water is boiled, slowly stir into the powder. Remember to boil the boiling water on one side. Generally, the water absorption rate of the orange powder is 1:2, which means that 100 grams of the orange powder can absorb 200 grams. Hot water, if you can’t measure it, just watch the orange powder become transparent flocculent

9. Put a little cornstarch on the chopping board, take out the hot cornstarch and knead it evenly

10. Add a small piece of cooked lard to the dough after kneading, it can make the dough soft and shiny

11. After the dough is kneaded, put the lid on and wake up for 8 minutes

12. The dough is pulled into small pieces of the same size

13. Put oil on the chopping board and round the small agent

14. Note, the noodles are not used to roll out, but the kitchen knife is soaked in oil and pressed. Pressing on both sides is a simple matter.

15. Pack a spoonful of fillings in the pressed noodles, it is best to have a whole shrimp in each spoonful of fillings

16. When the stuffing is pushed to one side, the side of the dough is almost twice as large as the other side, so it is basically squeezed toward the short side of the dough. After closing the mouth, squeeze the skin thinner, and then shape it with your hands. Let the lace turn back slightly