Hong Kong Style Shrimp Dumplings

Hong Kong Style Shrimp Dumplings

1. After the fresh shrimp is cleaned, (note that the shrimp thread must be cleaned), then cut the processed shrimp into granules~~

2. Cut the carrots into small dices and set aside (if there are bamboo shoots, you can cut them into dices, which is more authentic), and then cut the pork into small dices~ (the beaten pork stuffing can also be used)

3. Put the shrimp, pork stuffing, carrot cubes, salt chicken essence, sugar, sesame oil, cornstarch in a bowl and mix thoroughly, then marinate for about 20 minutes

4. Beat the marinated fillings repeatedly to make the shrimp sticky and vigorous. The shrimp dumplings will be more Q and more elastic. (The stuffing is ready, start to make the dough)

5. After mixing the orange powder and starch, pour in boiling water several times. During this time, keep stirring and kneading, and finally knead all the flour into a big dough. (Stirring is best with chopsticks, and be careful to burn your hands)

6. After kneading the hot noodles evenly, add an appropriate amount of vegetable oil to knead, and knead evenly. Then cover the kneaded dough with a damp cloth and let it stand for 20 minutes, then take out a small piece of dough and knead it into a long strip and pull it into a small dose. (This process is similar to making dumpling wrappers)

7. Then draw the good agent, round it, and roll it into a round skin. (Or use a mold to print out a circle. It is recommended to take it and pack it)

8. The shrimp dumpling skin should be as thin as possible, and the thinner the shrimp dumplings will be, the more delicate the shrimp dumplings will be. (See if your dumpling skin is nearly transparent~~)

9. Put on the filling, not too much, so as not to break the dumpling wrapper.

10. When wrapping, push the shrimp dumpling skin with one hand and pinch the shrimp dumpling skin with the other hand to form wrinkles, and so on and so on, and pinch it tightly to avoid cracking. . .

11. Put the wrapped shrimp dumplings on a cage covered with greased paper (if you don’t have greased paper, you can use carrot slices instead, as long as it doesn’t stick to the cage)

12. Boil water in a pot, put on a basket, cover and steam for 4~5 minutes, (do not turn on the maximum heat, just medium to large, too strong shrimp dumplings will crack)

13. It can be eaten after it is out of the pot (be careful when it is hot)