Shrimp dumpling

Shrimp dumpling

Introduction:

"Shrimp dumpling is a typical snack in Guangdong Province. It is mainly filled with one or two shrimps wrapped in a layer of clear skin. The size of the dumpling is limited to one mouthful. The traditional shrimp dumpling is half moon shaped, spider belly, a total of 12 folds, stuffing shrimp, meat, bamboo shoots, now popular is shrimp dumpling. Quality and delicious shrimp dumplings must be thin and soft, if the dumpling skin is translucent, it is better; shrimp should be refreshing and elastic teeth, there is a small amount of juice in the dumplings, and the whole dumplings should be hot enough. (source network) "

Production steps:

Step 1: raw material drawing.

Step 2: shell and peel the shrimp, remove the shrimp line, add 2 / 3 of the shrimp into cooking wine to remove the fishy smell, season with sugar and salt, and marinate for 20 minutes. Chop 1 / 3 shrimps into mud, mix well with minced pork, add cooking wine to remove fishiness, season with salt and sugar, stir in one direction and marinate for 20 minutes.

Step 3: marinate the shrimp into the shrimp paste and mix well.

Step 4: mix wheat starch and corn starch 3:1, add boiling water, stir into snowflake shape.

Step 5: cover and simmer for 5 minutes.

Step 6: after stewing, knead into a ball.

Step 7: add a little lard and knead well.

Step 8: knead into a smooth dough.

Step 9: divide into evenly sized tablets.

Step 10: use a rolling pin to roll a piece that is slightly thicker in the middle and thinner in the periphery.

Step 11: pack in the stuffing and put in a whole shrimp.

Step 12: wrap in crescent shape.

Step 13: put Zongye in the steamer, stack the shrimp dumplings and steam them for 15 minutes.

Materials required:

Prawn: 500g

Minced pork: 100g

Wheat starch: 100g

Corn starch: 30g

Shallot: moderate

Ginger: moderate

Lard: right amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Precautions: 1. Shrimp dumplings should be made with shrimp and pig fat. Because they are too fat, they should be replaced by minced pork. 2. Lard can also be replaced by salad oil. 3. Brush oil or pad oil proof cloth in steamer to avoid sticking. 4. The dough should be rolled while it is hot, and the stuffing should not be wrapped too much to avoid cracking. 5. Steaming time is generally 3-5, about 5 minutes, when the number is large, the time increases.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh