Crystal shrimp dumplings

Crystal shrimp dumplings

Introduction:

"The crystal shrimp dumplings are crystal clear. You have an appetite when you look at them."

Production steps:

Step 1: shrimp shelling and shrimp line

Step 2: dice

Step 3: Chop 1 / 3 shrimp paste

Step 4: stir the prawns with a spoonful of cooking wine, a spoonful of corn starch, a pinch of salt, a little pepper, a little ginger powder and half egg white

Step 5: add a spoonful of cooking wine, a little ginger powder, two spoonfuls of beef powder and half of egg white to the shrimp paste and pork stuffing, mix well, add some water several times, and stir in one direction

Step 6: add prawns into the minced meat and mix well

Step 7: add chopped horseshoe and some mixed vegetables (carrot powder if not), mix well

Step 8: mix 300g of clear noodles with 30g of corn starch and a pinch of salt, add boiling water in several times, mix until snowflake shape, cover and simmer for 5min

Step 9: add the remaining 60g corn starch and knead into dough

Step 10: add 15g oil into the dough and knead well

Step 11: divide the dough into small dosage forms, put them on the fresh-keeping film, and press them into thin slices with the big bottle cap (the dough is sticky, the rolling pin doesn't work well, and the dough is easy to dry, so it's ready to use)

Step 12: put the stuffing into the thin skin and make it into dumpling shape

Step 13: pack the filling in the thin skin

Step 14: make dumplings

Step 15: steam the dumplings in a steamer over medium heat for 5 minutes (spray water on the surface of the dumplings with a spout before steaming to keep the dough moist and increase the transparency)

Step 16: out of the pot

Materials required:

Shrimp: 1 jin

Pork stuffing: 200g

Chengmian: 300g

Corn starch: 90g

Horseshoe: right amount

Assorted vegetables: moderate

Oil: 15g

Egg white: 1

Salt: right amount

Cooking wine: moderate

Beef powder: right amount

Pepper: right amount

Ginger powder: right amount

Note: 1. The dough is sticky and the rolling pin doesn't work well. It's easy to make dough with the bottle cap. 2. The dough is easy to dry and is ready for use. 3. Before steaming, spray water on the surface of dumplings with a spout to keep the moisture of the dough and increase the transparency

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: light