Shrimp dumplings are really good things, so delicious, without adding a drop of oil, low fat and high nutrition, who does not love it?
It was first a baby food supplement, this time made a little improvement, put the shrimp meat into the cool, with corn and carrots to make the nutrition and color richer, simply add some pepper cooking wine and salt, and then live in a small boxy wonton skin.
The steamed shrimp dumplings can be broken, full of attractive pink and yellow, and the chopsticks can no longer be pressed.
I made a dip, a bite and a half of the original shrimp dumplings, and then a bite of sour and spicy dipped dumplings.
Shrimp dumplings that are delicious without a drop of oil, please eat them happily.
Home version of steamed shrimp dumplings
1, 110g green shrimp with a knife back chopped into shrimp puree (lazy can directly buy shrimp slip), 110g carrot washed peeled and chopped into dice, 110g corn kernels blanched water, put all the ingredients into a bowl.
2: Add 1/2 tbsp white pepper, 1/2 tbsp salt and 1 tbsp cooking wine, stir clockwise with chopsticks.
3: Use a rolling pin to roll out about 16 wonton skins (it is okay if you are lazy or not), put about 20g of filling on each sheet, dip a circle of water around the wonton skin, pinch it, and wrap the filling.
* Recipes correspond to 16 quantities, and those that cannot be eaten can be frozen in the refrigerator for one week.
4: Place the shrimp dumplings downwards and steam for 10 minutes after the steamer water is boiled.
Who can stand this tenderness?
1/2 tablespoon chili oil plus 2 tablespoons of aged vinegar to make a dip
A mouthful of sai immortals ✨