Hieroglyph Crystal Shrimp Dumplings

Name: Hieroglyph Crystal Shrimp Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g starch; 50g Cassava flour; 350g shrimp; 100g Fat Pork Belly; 300ml boiling water; Some lard; Some salt; Some Cooking Wine; Some sesame oil; Some Sugar; Some shallot; Some ginger; Some pepper; Some Corn flour

by Yingyu

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Shrimp dumplings are a traditional beauty spot in Guangdong teahouses and restaurants. Cantonese people drink tea and inevitably come with a cage of shrimp dumplings. The superb shrimp dumplings are as white as snow, thin as paper, translucent, and the meat is faintly visible. They taste smooth and fresh, and are delicious.
The color is white and crystal clear, the dumplings are beautiful in shape, the dermal texture is flexible, and the filling is delicious.
The skin of the shrimp dumplings is crystal clear. One bite is full of qq bombs of shrimp meat. The beautiful taste of the skin and the savory taste of the shrimp are in the mouth. It is unstoppable!
I wrapped the shrimp dumplings in the shape of shrimps. They look and taste delicious. They can be filled with large fillings. It is very enjoyable. The skin can be rolled out thin, not afraid that the skin will break. Everyone who has wrapped shrimp dumplings knows that. Dumpling wrappers are easy to break, and it is difficult for novices to wrap them. This method can be very beautiful for novices. If you like it, you might as well try it. It's simple and easy to make. "

Hieroglyph Crystal Shrimp Dumplings

1. Add orange flour and tapioca flour to a larger bowl, mix well with salt

Hieroglyph Crystal Shrimp Dumplings recipe

2. Add boiling water and stir while adding until there is no dry powder. Cover the lid and stuff for 5 minutes.

3. Mix into a smooth dough, then add a little lard, knead until smooth, and use cornstarch to prevent sticking to the board

4. Rinse the fresh prawns, peel off the shells and remove the prawns. I added some wild small sea prawns, save some whole ones, add salt, cooking wine and a little sugar to marinate for 15 minutes

5. Use the back of a knife to chop the remaining shrimp into a shrimp paste,

6. Cut the pork into small cubes, then chop into mashed meat and shrimp paste

7. Add a little finely chopped green onion and ginger, add a little pepper, cooking wine, sugar and salt, mix well,

8. Mixed fillings

9. Take a small piece, roll into a long strip, cut into small pieces, and press flat

10. Roll out into thin slices, add cornstarch to prevent stickiness when rolling, and put the dumpling wrapper into the stuffing

11. Put the stuffing in and pinch the shape to grow according to the picture

12. Shape into the shape of the shrimp head and tail

13. Turn it over and make it into a shrimp shape, use carrot sticks to make the eyes of the shrimp, and use the back of a knife to mark the shrimp's body into strips. This makes it realistic.

14. Cooked shrimp dumplings

15. After wrapping, put in the pad with zongzi leaves, add water to boil in the pot, put in the wrapped dumplings, and steam for 5 minutes to start the pot.

16. The steamed shrimp dumplings have thin skins and large fillings, very attractive

Tips:
The dough made of orange flour has no toughness, and the bag is easy to break at the first time. If you want to make shrimp dumplings, it is important that the flour dough must be cooked thoroughly and the dough must be soft. This is more convenient to handle. Start wrapping At that time, you can put a little less filling, so as to prevent the dough from breaking and affecting the appearance.