Light and Delicious "steamed White Jade Shrimp Dumplings"
1.
150 grams of wheat starch, 50 grams of sweet potato flour, 180 grams of green prawn meat, 60 grams of fat pork filling, 20 grams of green onions, 10 grams of ginger, 5 grams of sesame oil, 30 grams of olive oil, 3 grams of salt, 1 grams of white pepper powder, chicken 3 grams of powder, 15 grams of rice wine, 3 grams of sugar, 100 grams of carrots, 160 ml of boiling water.
2.
First crush the green prawn meat with a knife.
3.
Then simply chop a few knives for later use.
4.
Mince the green onion and ginger.
5.
Put the shrimp, fatty pork stuffing, green onion and ginger into the mixing bowl.
6.
Use white pepper.
7.
Chicken noodles....
8.
Rice wine...
9.
sugar....
10.
salt....
11.
Rice wine...
12.
Then put a teaspoon of starch and olive oil.
13.
Stir vigorously.
14.
After the fillings are closed, cover with plastic wrap and put them in the refrigerator for 30 minutes.
15.
Put 30 grams of sweet potato starch in the wheat starch and mix well.
16.
Pour 20 grams of olive oil into the powder.
17.
Then blanch it with boiling water.
18.
Stir...
19.
Synthetic dough.
20.
After the dough is closed, take it out, put it on the chopping board and cover the basin to relax for 10 minutes.
21.
Cut the carrots into thin slices and place them in the cage.
22.
Pull the loose dough into 10 noodles, grease the body of the kitchen knife, and press the noodles into a round dough with the blade of the knife.
23.
Then wrap the stuffing code and put it in the cage.
24.
Steam on high heat for 8-10 minutes.
25.
Take out the code plate and serve it on the table.
Tips:
Characteristics of Baiyu Dumplings: white color, smooth taste, tender fillings, and strong shrimp flavor.
Tips:
1. Putting some fat pork filling in the shrimp filling tastes better. Don't chop the shrimp too much. It feels best to chew the whole shrimp.
2. The dough should be blanched and stirred with boiling water. It is almost half-cooked. Add some oil to prevent it from drying, and the color and taste will be better. You can also put lard.
3. Pack the stuffing for 6-7 minutes. It will burst easily when you put too much steaming. Therefore, leave room for expansion.
