Cantonese shrimp dumplings are a traditional snack in Guangdong Province, belonging to the Cantonese cuisine family, originating in Guangzhou.
People who drink morning tea in Guangzhou know that going to queue up late for a few hours is to eat a cage of crystal shrimp dumplings and drink tea with friends and relatives, commonly known as "sigh tea"!
Shrimp dumplings are filled with one or two shrimps wrapped in a layer of dough skin, and the portion size is limited to one bite.
The traditional shrimp dumplings are half-moon shaped, spider belly has a total of twelve folds, filling shrimp, meat, bamboo shoots.
Authentic Cantonese-style crystal shrimp dumplings, the skin is crystal clear, the taste is delicious and smooth, the skin is thin and mostly juicy, and it is particularly fresh and fragrant!
In fact, Cantonese shrimp dumplings, do not necessarily have to go to the tea house, at home to do is also very simple, the following I share with you the steps of the method. (The specific ratio of the material is at the end of the article)
<h1 class="pgc-h-decimal" data-index="01" > shrimp dumpling filling ♥</h1>
◆ Remove the head and tail of the shrimp, peel and pick out the shrimp line, cut into sections and set aside.
◆ Wash and drain the shrimp, then add 5 grams of salt and 10 grams of starch and knead until the gum is started, and the shrimp glue is rubbed out.
◆ Dice the fatty meat and bamboo shoots and cook them for later.
◆ Add 5g chicken essence, 15g white sugar, 5ml sesame sesame oil, 3g corn starch and 2g white pepper powder. Mix the shrimp filling evenly, marinate for 20 minutes, and then grasp it with your hands and beat it several times until the shrimp filling begins to become viscous and strong.
After the filling is ready, put it in the refrigerator and freeze it for half an hour, semi-condensing it is better to wrap.
<h1 class="pgc-h-decimal" data-index="02" > dumpling skin ♥</h1>
◆ 100 grams of cheng noodles (is a kind of wheat flour, gluten-free flour), add 50 grams of potato starch, add 2 grams of salt, stir well.
◆ Add 250 grams of boiling water at one time, stir well until the dough becomes transparent, then add 100 grams of potato starch and form a dough.
◆ Then add 10 g of lard and knead the dough until supple. Cover the cloth and let it wake up for 20 minutes.
◆ The dough should be wrapped in plastic wrap and taken as you go. After dividing into small agents, press a knife into a thin skin (if you have no skills, use a rolling pin), and the panel and knife surface should be brushed with oil. The thinner the roll, the better, and the more transparent it is when steamed
◆ Put an appropriate amount of filling on the skin of the dumplings and knead them into shape (eat the twelve pleats at home without pursuing perfection, just like wrapping other dumplings).
◆ Place a slice of carrot in the steamer basket and put shrimp dumplings;
◆ After the water is boiled, steam for 5 minutes, 5 minutes is just right, and the time will break.
[Aimer] the filling can be adjusted or changed according to your own preferences, the production of shrimp dumplings is relatively complicated, it requires a little patience, but for the sake of food, all the efforts are worth it!
●Material●
500 g of shrimp
Fatty meat 50 g
Bamboo shoots 50 g
1 carrot
Chicken essence 5 g
White Sugar 15
Sesame sesame oil 5ml
Corn starch 3 g
White pepper powder 2 g
100 g of square noodles
Potato starch 150 g
Boiling water 250 g
Salt to taste
10 g lard
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