Crystal shrimp dumplings
Shrimp dumplings are a famous dim sum variety in Guangdong. Legend has it that Shrimp Dumplings was founded in the 1920s in a small family-style tea house in Wufeng Township, Henan, Guangzhou. There are often fish boats on both sides of the river and on the river to sell fish and shrimp. In order to attract customers, the owner of this tea house bought locally produced shrimp, and added pork, fresh bamboo shoots and other raw materials to make shrimp dumplings. Later, after continuous improvement and development, shrimp dumplings have become the famous dim sum of major restaurants and tea houses, and are one of the three signature dim sums in the tradition of tea markets in Guangdong. Shrimp dumplings are characterized by beautiful appearance, thin and transparent skin, shrimp meat in the filling is bright red and faintly visible, delicious, smooth and not greasy, so it is quite praised by diners and widely circulated.
Crystal shrimp dumplings
Ingredients:
500 grams of noodles, 17.5 grams of refined salt, 25 grams of lard, 400 grams of fresh shrimp meat, 100 grams of cooked green shrimp meat and pork fat, 50 grams of winter shoots, 5 grams of sesame oil and monosodium glutamate, 1 gram of pepper powder, 3 grams of sugar.
Preparation steps:
1. Remove the sand line and wash the shrimp meat, absorb the water with a cloth, and chop it into a puree with the back of the knife; Cook the fatty meat, rinse with cold water, cut into thin wires about 1 cm wide, put the chopped shrimp puree into the basin, add 10 grams of salt and stir well until the shrimp gelatin is strong and initial, then add bamboo shoots, cooked shrimp, cooked fatty meat shreds and stir well, then add lard (10 grams), sugar, monosodium glutamate, sesame oil, pepper and set aside.
2. Sift the noodles, add 7.5 grams of fine salt into the copper basin together, pour in 750 grams of boiling water and stir well until cooked, put it on the case and add 15 grams of lard in parts, stir well to form the noodle blank.
3. Knead the blank into long strips with a diameter of about 1.5 cm, cut into an agent of about 7.5 grams, and use a skin tapping knife to form a round skin with a diameter of about 7 cm.
4. Take a piece of the blank skin, wrap the filling weight of about 10 grams in the right hand, push it with the left finger, and pinch the right hand into a curved comb-shaped dumpling raw blank with uniform long blessing on the outside.
5. Put the raw blanks in a small basket that has been brushed with oil and steam them on high heat for about 5 minutes.
Production Tips:
1. The raw materials should be fresh, and the shrimp glue should be stirred. The shrimp dumpling filling should be refrigerated in advance to make it coagulate for easy handling.
2. When making, using the characteristics of cheng noodles, after boiling water, the starch gelatinization and transparent. When scalding the noodles, the action should be fast, the noodles should be scalded thoroughly, and it should be rubbed evenly.
5. Pinch the skirt evenly, seal it tightly, and do not stick to the edge of the skin with the filling to prevent cracks.
4. When cooking, use high heat, steam until the product is only cooked; Do not overheat, otherwise there will be problems such as bursting, dew filling, etc., affecting the quality of the finished product.
Finished product standard:
The appearance is beautiful, resembling a curved comb, the skin is thin and fresh, the filling is crisp, crystal clear, exquisite and exquisite.