Reference serving size: 37 shrimp dumplings are a common delicacy on the table, the shrimp filling is tender and fat, the skin is thin but tough, very delicious!
By show art baking
<h2>Royalties</h2>
Leather Material:
Powder 200 g
Boiling water 270 g
Potato starch 70 g
Filling material:
Meat foam 50 g
Shrimp kernels 45 g
Shrimp 87 g
Diced carrots 40 g
Diced shiitake mushrooms 25 g
Salt 2 g
Caster sugar 15 g
Cooking wine 8 g
Sesame oil 5 g
Zhanyi corn starch 5 g + 5 g
Chicken essence 5 g
<h2>Practice steps</h2>
1: Cut a small amount of shrimp into cubes, and the remaining shrimp are loose with the back of a knife
2: Add 5 grams of corn starch to the meat foam and pour in the cooking wine
3: Stir the meat foam and cooking wine starch evenly and set aside
4: Add 5 grams of cornstarch to the shrimp and mix well
5: Add carrot cloves and diced mushrooms to a shrimp bowl and mix well
6: Pour the meat foam and shrimp together and stir well, then seal the plastic wrap and marinate for half an hour
7: Mix the flour and potato starch together, take 100 grams of powder and pour it into boiling water and stir with chopsticks
8: Stir well with a rubber spatula
9: After putting on disposable gloves, add the remaining 170 grams of powder to grasp and knead into a ball
10: Remove from the bowl and put on the silicone pad and knead the smooth dough by hand
11: Wrap in plastic wrap and let stand for half an hour
12. Divide the dough into small agents of 10 grams
13: Roll out the small agent into thin discs
14: Wrap in the filling and knead into shrimp dumplings
15. Brushing the bottom of the steaming plate with a layer of oil can prevent shrimp dumplings from sticking to the bottom
16、 Put shrimp dumplings on the steaming plate (don't put too crowded)
17: Finally boil the water into the pot and steam for 5 minutes until the skin is transparent
18. Done
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