Name: Hong Kong Style Crystal Shrimp Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 650g prawn; 80g fatty pork; 200g starch; 200g Eagle Chestnut Powder; 20g lard; 70g Coriander; 70g Sha Ge; 600g boiling water; Some salt; Some Shiitake Mushroom Powder; Some Sugar; Some sesame oil

Hong Kong Style Crystal Shrimp Dumplings

by Pretty girl kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

Crystal shrimp dumplings are a must-order refreshment in Hong Kong-style tea restaurants and hotels. I also like them very much myself, but the so-called crystal shrimp dumplings that I eat every time I go on business trips or travel abroad are completely off-flavored, so I have long wanted to learn crystal shrimp dumplings.
The success of shrimp dumplings has a lot to do with the skin. While the skin is transparent, it must be moderately soft and hard, but also elastic and refreshing. The filling must bring out the sweetness and juiciness of the shrimp itself, and it must have a fragrance. Shiitake mushroom powder is an essential ingredient. Shrimp itself has no fat, so fatty pork and lard can increase the juicy and tender taste of the filling.
Traditional Chinese cuisine has only been made with dim sum noodles. The stuffing master said that strict grams are required. However, the difficulty of Chinese cuisine is the seasoning. The same ingredients are produced in different places and seasons, resulting in the moisture content, texture and taste of the ingredients. There are differences, so the seasoning has to be increased or decreased according to the situation of the ingredients, and even how to cook according to the situation of the ingredients.
The more skillful the master will look, touch, smell and so on first to feel the ingredients before deciding what to do with the ingredients.
Discretion is an unpredictable thing, and cooking at home is generally only to satisfy the tastes of the family, so this discretion only needs to be considered according to the taste of the family.
But the material cannot be omitted, because there will be no authentic taste without a taste. "

Hong Kong Style Crystal Shrimp Dumplings

1. Finely chop the fat pork, finely chop the sha Ge, and chop the cilantro finely for later use.
Shell the shrimp, pick out the shrimp intestines, wash, drain the water, and cut into thick sections.

2. Add salt and eagle chestnut powder to the shrimp and mix thoroughly (salt 1: corn starch 3).

3. Keep scratching until it is sticky (look around the bowl, it must be sticky).

4. Then add the cut fat pork and sha Ge.

5. First add sesame oil to the shiitake mushroom powder and knead well.

6. Add evenly kneaded shiitake mushroom powder to the filling.

7. After stirring, add salt, lard, sugar, and finally cilantro and stir well. (Added in order)

8. At this time, you can make the skin, first pour 200 grams of orange powder into the bowl (please add strictly according to the number of grams).

9. Add 60g eagle chestnut powder and mix well.

10. After mixing well, slowly add boiling water, stirring while adding boiling water, do not add boiling water all at once (this is very important)

11. After mixing the powder in the bowl evenly (no particles), you can add the last 140g eagle chestnut powder.

12. Stir it into a small ball and pour it on the cutting board and press.

13. Rolling it repeatedly means rolling it on top of each other.

14. Divide into small groups.

15. Squash the dough.

16. Then press the skin into a uniform flat shape with your hands, and you can wrap it (the master said that if the skin is steamed with a rolling pin, it will be too hard, they all flatten it with the palm of the hand)