Name: Shrimp Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Zhongyu Dumpling Noodles; 400g Fresh shrimp; 150g Grass Carp Meat; 8 capsules Water chestnuts; a little Haricot vert; a little Sweet corn kernels; 2 pieces shallot; 2 tablets ginger; Some salt; a little White pepper

Shrimp Dumplings

by I have dried shrimp

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Shrimp dumplings are delicious, but their own shrimp dumplings are always inferior to the hotel. What's the reason? Of course, the quality requirements of shrimps don't need to be too long-winded! However, many families like to add many other ingredients to the shrimps, which is also an important reason why the shrimps are not tender and smooth. Because shrimps are very easy to cook, adding other materials that are not easy to cook will naturally cause the shrimps to be overcooked and lose their fresh taste. Therefore, when making shrimp dumplings, remember not to put too many ingredients that are not easy to cook. If you must put them, put the fish paste that is as cooked as the shrimp.
In addition, shrimp and fish are very delicious ingredients. In addition to salt, try not to add too much seasoning. In order to enhance the layering of the filling, I added water chestnuts, green beans and corn kernels. These are all light and sweet ingredients, and they are all blanched, so there is no need to worry about rawness and taste, but It's more crispy and sweet, and it's very delicious.
Finally, the choice of flour is also very important. Many dumplings made from flour are dry and taste very bad. After a meal, the whole person is not good! If you are not satisfied with your own flour, you can try the Zhongyu dumpling flour I used. This flour is specially made for dumplings. The skin of the dumplings is natural and smooth, which is in line with everyone's psychological expectations for dumplings!
Ps: The shrimp dumplings are wrapped, and the boiling time should not be too long. After the water is boiled, the dumplings can be picked up when the dumplings have surfaced. Please roll out the skins of the dumplings as much as possible.

Shrimp Dumplings

1. The raw materials are shown in the picture. Cut water chestnuts into cubes; pound green onion and ginger with salt into green onion and ginger juice, add a small bowl of water to make green onion and ginger water; blanch green peas and sweet corn and set aside.

2. Mix the flour with an appropriate amount of light salt water into a hard dough, cover it with a damp cloth and wake up for half an hour.

3. Peel the middle section of grass carp.

4. Remove the fishbone.

5. Chop into minced fish (you can stick the fish meat on the knife).

6. Add a small amount of salt, white pepper and green onion ginger water in one direction to make fish gelatin and set aside;

7. Use a toothpick to pick out the shrimp threads and wash them.

8. Press the prawns one by one with the knife surface.

9. Crush it hard and it becomes a shrimp paste.

10. Also add a little salt, white pepper, green onion and ginger water in one direction to make shrimp paste.

11. Then add the adjusted isinglass

12. Add the blanched sweet corn kernels, green beans and diced water chestnuts and continue mixing in one direction.

13. Take out the awake dough, knead it and cut it into zizi, roll it into a thin skin, wrap it with the adjusted filling, boil it in a pot of boiling water on high heat until the dumpling floats.

Shrimp Dumplings

Ingredients

Shrimp Dumplings

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