Crystal shrimp dumplings originated in Guangzhou and belong to the Cantonese cuisine family
It is one of the four kings of Cantonese dim sum
Crystal shrimp dumplings with skin as white as ice and as thin as paper
Shaped like a curved comb, it is also called "bent comb dumplings"
The outside is wrapped in a layer of clear skin
The filling is mainly fresh shrimp, supplemented by pork and tender bamboo shoots
The shrimp with full grains is smooth and fresh to eat, and the taste is delicious and attractive
Therefore, it is loved by diners in the local morning tea market
It is almost a must-order refreshment for "tea drinking" at every table
Crystal shrimp dumplings //////
- Preparation of ingredients -
Wheat starch (noodles) 200g / potato starch 65g
Green onion and ginger to taste / shrimp 300g / pork belly 100g / carrot 50g
Horseshoe shoots 50g / oyster sauce 1 scoop / starch 1 scoop / white pepper to taste
1 scoop ginger juice / 1 scoop sugar / salt to taste / lard 10g
- Production Steps -
(1) Put the fresh shrimp in the refrigerator for about half an hour, and the shrimp body turns white and becomes slightly harder;
(2) Peel off the shell from the belly of the shrimp, pinch the tail and push upwards to remove the shell of the shrimp body; Break it in the neck, lightly separate the head and body, and you can see the shrimp intestines connected; Of course, the head and body are separated, and only the head can also pull the shrimp intestines out
(3) Gently pull out, the shrimp intestines will come out and save the steps of picking the shrimp intestines; Don't be too strong, otherwise the shrimp intestines will be broken
(4) Shelled shrimp, 2/3 of the shrimp chopped into puree; 1/3 diced;
(5) Peel and chop carrots and horseshoe shoots;
(6) Pork belly minced filling
(7) Cut the green onion and ginger into sections
(8) Put it in a blender and beat up the water with half a bowl of water
(9) Then filter out the shallot and ginger water with gauze or cotton towel
(10) Put the prepared filling together, add the shallot ginger water, oyster sauce, sugar, salt, white pepper to taste, and then start stirring by hand in one direction, stir until the meat filling is strong, and then beat it a few more times, and the filling is ready, put aside and set aside.
(11) 200 grams of cheng noodles plus 65 grams of potato starch mix well, pour 280 grams of boiling water and stir into cotton flocculent.
(12) Quickly and repeatedly knead the dry flour-free dough by hand, add lard and knead it repeatedly to form a smooth dough.
(13) Knead the dough into small strips and cut them into suitable sizes.
(14) Press it with your hand and use a rolling pin to roll out the dough into a thin skin.
(15) Put an appropriate amount of filling
(16) Fold back on both sides, pinch down the middle to bond; Keep the two sides separate, otherwise they will stick together and can't be pleated; Fold the front flap in the middle with your right hand; The left hand folds the front flap to the left and the middle; Pinch the fold again;
(17) Pedal ~ wrapped up
(18) After the water is boiled, put it in the pot and steam it for 10 minutes, steam it while it is hot, bite on a tender and juicy bite, the skin is also soft QQ bullets, super fresh and beautiful to eat, like to eat dumplings of small partners must try it!
The filling is sufficient, and the filling of fresh dumplings in the skin is faintly visible
Full and firm fresh and sweet shrimp, red and white
Served with crispy winter shoots and fragrant pork
The taste is fresh and smooth, and I love it at a glance!
Pick one up and put it in your mouth
The dumplings are thin, but they are very strong to eat
The shrimp filling is tender and juicy, and it is crisp and elastic when chewed