Fresh shrimp dumplings are a kind of dumplings that foodies like to eat, it is more tender than fresh meat dumplings, more delicious than vegetable dumplings, can be described as a very fresh thing in the dumpling filling, many people like to eat fresh shrimp dumpling filling, so do you know the method of fresh shrimp dumplings? How to make shrimp dumplings delicious? The following wei food brother will introduce the method of fresh shrimp dumplings for everyone.
Leek yellow shrimp dumplings
material
Medium gluten flour 350g, water 210 ml, a pinch of salt. 300g of ground pork with fat, 200g of shrimp, 300g of leeks. 1 tbsp minced ginger, 2 tbsp soy sauce, 1/2 tbsp sesame oil, a pinch of ground white pepper. 2 tbsp soy sauce, 1 tbsp white vinegar, 2 cloves of garlic.
method
1. Prepare the dumpling skins one morning in advance: Mix the flour, water and salt, knead well, put in a large bowl, cover with plastic wrap and let refrigerate overnight.
2. On the second day, crush the pork and add the shrimp, green onion, ginger, garlic and other ingredients. Stir in the same direction until the minced meat produces stickiness, add soy sauce, sesame oil and pepper and mix well, and finally stir in the leeks.
3. Boiling dumplings is also very important ~ it is not good to cook too much or not. Bring a large pot of water to a boil and add half a teaspoon of salt. When the heat is boiling, put the dumplings into the boiling water, do not cook too much at a time, the water temperature will drop too quickly. The ingredients here are wrapped up in dumplings, divided into two batches to cook just right.
4. Continue to heat until the water rolls away again, then change to low heat, keep the water surface center slightly rolling, cover and simmer until the dumplings float, uncover the lid, turn to medium heat and continue to cook, cook until the dumplings swell and then fish out.
5. To make the dipping sauce, slice the garlic in reverse, put it in a small bowl, add soy sauce and white vinegar and mix well.
Fresh shrimp dumplings
Grass shrimp 400 grams, fatty meat 150 grams, green bamboo shoots 200 grams, cheng powder 300 grams, taibai powder 50 grams, salt 1/4 tsp, boiling water 210cc, salt 7 grams, monosodium glutamate 10 grams, sugar 15 grams, white powder 15 grams, pepper powder 1/4 tsp, sesame oil 1 tbsp.
1. Grass shrimp pick out the intestinal mud and wash it, and use a paper towel to suck the water dry; Cut the fat into small cubes, blanch it with cold water, and drain the water; Cut the green bamboo shoots into strips, blanch them and grab the dried water and set aside.
2. Take a small pot, add the shrimp and salt from Recipe 1, beat and stir together until the shrimp are sticky, then add MONOS glutamate and sugar and stir well.
3. Add the fatty meat of Recipe 1 with shredded bamboo shoots, white powder, pepper and sesame oil to the basin of Recipe 2 and mix well to form the filling.
4. Mix the powder, white powder and salt in material B, and pour the boiling water into the mixture with one side and mix well, then pour it on the table and knead it by hand as a skin noodle.
5. Take about 10 grams of noodles, use the back of a knife to press into a round sheet, wrap in about 20 grams of filling method 3, and then pinch out the folded dumpling shape, repeat the action until the material is used.
6. Recipe 5 dumplings are placed in the steamer basket in order and steamed on high heat for 5 minutes.
Zucchini shrimp dumplings
Zucchini, egg, green shrimp, pepper noodles, minced ginger, minced green onion, salt, peanut oil.
1, zucchini fork wire, add salt to squeeze out the water, and then chop a few times on it.
2: Peel the shrimp and remove the shrimp line, chop and scramble the eggs.
3: Step 1 and 2 Add peppercorn noodles, minced ginger, minced green onion, salt and peanut oil and mix well.
Thin-skinned shrimp dumplings
450 grams of powder, 50 grams of starch, 125 grams of shrimp meat, 125 grams of dried bamboo shoots, 90 grams of lard, salt monosodium glutamate, sugar, sesame oil, pepper powder.
1, the powder, starch and salt mix well, stir with boiling water, cover and simmer for 5 minutes, take out and rub well, then add lard and knead well into a ball, set aside;
2, raw shrimp meat washed to absorb water, with the back of the knife chopped into a fine mushroom, put into the basin; Cut the cooked shrimp meat into small pieces; Pork fat is slightly blanched with boiling water, and soaked in cold water and cut into small pieces; Dried bamboo shoots are good, rinsed with water, add some lard and pepper and mix well;
3. Add some salt to the shrimp, stir vigorously, and add cooked shrimp meat granules, fatty meat granules, green onion and monosodium glutamate. Mix sugar, sesame oil, etc. well, put it in the refrigerator and freeze;
4: Pick the dough, make the skin, wrap the shrimp into a trap, knead it into dumpling shape, steam it in a fire cage or fry it in the oil pan.
Spring City shrimp dumplings
2 kg of dried noodles, 90 g of dried starch, 600 g of prawns, 200 g of shiitake mushrooms, 200 g of fatty meat with magnolia slices, 10 g of rice wine and sesame oil, 15 g of refined salt, 2 g of pepper noodles, 2 g of monosodium glutamate, 5 g of chopped coriander, minced green onion, minced ginger, 50 g of cooked lard.
(1) Cut the shrimp, shiitake mushrooms, magnolia slices and fatty meat into cubes, mix the coriander into a bowl, add parsley, green onion, ginger, salt, pepper, monosodium glutamate, sesame oil and rice wine to form the filling.
(2) Take the noodles and starch into the basin, pour boiling water into the noodles, rub well, cool slightly, then add the rest of the starch and lard to knead well, and cover the soup noodles with plastic paper.
(3) Roll the dough under the strips, spread the agent into a skin with a horizontal knife, wrap it into the filling, knead it into a dumpling shape, and steam it on the top.
Emerald shrimp dumplings
160 grams of flour, 160cc of boiling water, 50 grams of shrimp, 1/3 tsp of salt, monosodium glutamate, 2 tsp of white powder, 1/3 tsp of fresh chicken powder, 2 tsp of sugar, 1 tsp of pepper, 1 tbsp of lard, 1 tbsp of sesame oil.
1.) After washing the shrimp and removing the intestinal mud, add salt, too white powder, mix by hand until sticky, and then add the fatty diced meat and other seasonings together to mix well, that is, the filling, divided into 12 equal parts for later.
2.) 160 grams of powder plus 20 grams of white powder mix well, rinse with boiling water, and then add the remaining 140 grams of white powder, knead by hand into a dough for later.
3.) Cut the dough into 12 portions, about 40 grams each, press into a round sheet by hand, wrap the filling in the middle, knead it into a dumpling shape by hand, fold out the lace at the edge, and steam for 8 minutes on high heat.
Conclusion: The above is to introduce all the contents of the method of fresh shrimp dumplings for everyone, I believe that everyone has learned how to make delicious shrimp dumplings after reading the full text, and the flavor brother introduces several delicious methods, if you like it, you can quickly try it.