Thin-skinned shrimp dumplings are a traditional Cantonese dim sum, also known as shrimp dumplings. When making, the cooked dough, that is, starch (also known as cheng powder), is used as the skin, and the shrimp meat, pork puree, and tender bamboo shoots are mixed well as the filling. It is then steamed in a dumpling shape. The skin is thin and white, translucent, soft and refreshing, and the taste is fresh and mellow. It is called the three absolutes by its counterparts in other provinces.
Cantonese dim sum thin-skinned shrimp dumplings. Also known as shrimp dumplings. It is made by making starch (also known as cheng powder) dough as the skin, mixing with shrimp meat, pork, etc., wrapping it into dumplings and steaming it. Its shape resembles a curved comb, so it is also called a curved comb dumpling. The skin is thin, soft, white, crystal clear, and the filling inside the dumplings is faintly visible; the filling is delicious, the form is exquisite, and the exquisite beauty. This product was first created in the 1930s by a tea house by the river in Wucun, a suburb of Guangzhou. At first, the material and shape were rough. However, because it uses fresh shrimp freshly caught from the river as the filling, it is very delicious and is loved by the diners of the morning tea market. Later, it was introduced to the major tea houses and restaurants in Guangzhou, and became exquisite dim sum through the gradual reform of famous teachers, which was widely circulated and endured for a long time.
overview
The skin is thin and white, translucent, soft and refreshing, and the taste is fresh and mellow, which is called the three best by peers in other provinces. Because it resembles a curved comb, it is also called a curved comb dumpling. The skin is thin, soft, white, crystal clear, and the filling inside the dumplings is faintly visible; the filling is delicious and the form is exquisite. This product was first created in the 1930s in Wufeng Township, Wucun, Henan (now Haizhu District), Guangzhou. At first, the ingredients and shapes were rough, but because it was filled with fresh shrimp freshly caught from the river, it was unusually delicious and was a favorite of the diners of the morning tea market. Later, the major tea houses and restaurants introduced to Guangzhou city were widely circulated and endured for a long time. Dian noodles, is decomposed from flour, used for dim sum, is currently limited to Guangdong, this powder is soft, small extensibility, plasticity is large, dim sum masters use its characteristics, gradually transformed into dragon ball dumplings, phoenix dumplings, hundred flowers dumplings and other exquisite dim sum, the style is diverse and novel.
Preparation method
Leather making
Starch 450 g, corn starch (tapioca grinding and slagging powder) 50 g, fine salt 5 g mix well, add boiling water 700 g, while adding to mix well, cover and simmer, then rub well, add 65 g of cooked lard and rub well.
Stuffing
Chop 200 grams of shrimp meat into purees, cut 200 grams of shrimp meat into small cubes, add refined salt 12. 5 grams of mix until gelatinized, add 15 grams of sugar, monosodium glutamate, sesame oil, pepper, 100 grams of cooked shrimp, 125 grams of cooked pork fat, 100 grams of dried bamboo shoots, mix well, refrigerate.
figuration
The starch powder is extracted from the small agent, patted thin with a thin knife, wrapped in the filling, made into a dumpling shape, folded at the interface, into a curved comb, steamed over high heat.