Shrimp Dumplings to Make Authentic Cantonese Delicacies at Home
1.
This is the shrimp I bought in the supermarket. However, the meat quality of the vannamei shrimp is a bit soft, not as smooth and refreshing as the Kewei shrimp. If you have conditions, you should buy Jiwei Shrimp. Wash the shrimps and remove the shrimp threads; keep the shrimp dry, otherwise the fillings cannot be packed.
2.
Shrimp patted loose. Tap the side of the knife harder, and the shrimp will loosen. Don’t cut into pieces, or you won’t be able to taste the elasticity of the whole shrimp
3.
Add pork fat and a little sugar, salt and pepper to the shrimp. Stir and beat until vigorous
4.
Mix the orange powder and cornstarch evenly and put them in a large bowl. Bring water to a boil, pour directly, and stir quickly evenly. Knead until a ball. Divide into small pieces for later use
5.
Shrimp dumplings. I suggest you to watch the teaching video of the top chef Liang Zigeng for the technique of rolling dough and buns. It is not easy to describe in words here~
6.
Put the steamer on the high heat for 5 minutes.
Tips:
1. Pork fat: Cut into mung bean size. Don't put too much, or too much oil will be steamed and the shrimp dumplings will break easily.
2. Steaming: I made the noodles a little moist this time. The first pot was steamed with oiled paper, but after steaming, it sticks to the paper and cannot be taken off; the second pot is filled with a piece of chayote under each shrimp dumpling. , Good-looking, and not sticky.
3. The ratio of clear powder to raw powder: I have basically used 2:1; but there are also online versions that are 3:1. I don't know which is better, you can try it and tell me.
