Krill and Carrot Siu Mai

Name: Krill and Carrot Siu Mai
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Krill Meat; 100g radish; 200g Dumpling flour; Some Hot water; 1 tablespoon salt; 1 tablespoon Vegetable oil; a little Soy sauce; a little White pepper

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

A few days ago, I bought krill directly from Antarctica on JD.com. In one bag, two pieces were frozen shelled shrimp meat, and two pieces were whole shrimps with shells and heads. It is very convenient to take one piece and use it directly, without repeated thawing, and without chopping stuffing. I used a piece of shrimp and radish to mix the stuffing to make siu mai. The stuffing is sweet and delicious, and the skin is very chewy.

Shrimp is rich in nutrients, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness. Shrimp is rich in magnesium. Magnesium plays an important role in regulating heart activity and can well protect the cardiovascular system. It can reduce cholesterol content in the blood and prevent arteriosclerosis. At the same time, it can expand coronary arteries and help prevent high blood pressure. And myocardial infarction. Shrimp is also rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.

Shrimp is warm tonic, it is more suitable for middle-aged and elderly people, pregnant women, patients with cardiovascular disease, impotence of kidney, and weak waist and feet; at the same time, it is suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency.

Ingredients

150g Krill Meat
100g Radish
200g Dumpling Flour
Some Hot Water
1 tablespoon Salt
1 tablespoon Vegetable Oil
a little Soy Sauce
a little White Pepper

Krill and Carrot Siu Mai

1. Put the flour (dumpling flour or wheat core flour) into a basin, dig a hole in the middle, pour in a small amount of hot water one by one, mix it into a snowflake shape with chopsticks, knead it into a ball, and cover the noodles for 10 minutes.

2. Defrost a piece of krill meat (defrost at room temperature, or defrost in a microwave oven)

3. Wash the radishes and rub them into filaments.

4. Boil the shredded radish in hot water until it is ripe, remove the cold water, and squeeze the water. I am used to blanching radishes in water, which can remove the peculiar smell of radishes, and also make the radishes easier to cook, so that the shrimp will not be cooked, and the radishes are still raw.

5. Squeeze out some water from the melted krill meat.

6. Add shredded radish and shrimp, add vegetable oil, salt, light soy sauce, and white pepper, and mix well. I only used the most basic seasoning, without cooking wine, because the shrimp meat is very sweet and has no fishy smell, so there is no need for cooking wine.

7. Knead the dough into long strips, cut the dough, and press flat.

8. Roll out the ingredients one by one into thin slices, and scoop a little stuffing in the middle of the dough

9. Hold the dough sheet with your left hand, while squeezing the pleats with your right hand, slowly turn it, and use your left thumb to continuously press the filling inward. Use the thumb and index finger of your right hand to fold the edges of the dough sheet evenly, and use the remaining fingers to compact under the edges. The less stuffing, the larger and more scattered the petals; the more stuffing, the tighter the pattern, which can be adjusted according to personal preference.

10. After finishing the shape, it will look like a flower. The siu mai is unsealed, so that the steam can enter the filling more easily and it is easier to be cooked through.

11. Put it on the pot, let the cold water boil and steam for about 6-8 minutes. Because the radish has been blanched in water, it is half-cooked, and the shrimp is also very cooked.