Thin-skinned shrimp dumplings are a traditional Cantonese dim sum, also known as shrimp dumplings, which must be ordered for morning tea. 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. The steamed 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.
How is it made?
Material of the leather:
450 grams of flour, 50 grams of corn starch, 5 grams of refined salt, 65 grams of cooked lard, 700 grams of boiling water
1. Add corn starch and boiling water, mix well while adding, cover and cook;
2. Add cooked lard and spread evenly for later;
Ingredients for filling:
400 grams of fresh shrimp meat, 12 grams of salt mixed, 15 grams of sugar, monosodium glutamate, sesame oil, pepper to taste, cooked shrimp 100 grams, cooked pork fat 125 grams, dried bamboo shoots 100 grams
1. Chop 200 grams of fresh shrimp meat into purees, and 200 grams of fresh shrimp meat into small cubes;
2. Add 12g of fine salt and beat until the gum starts;
3. Add 15 grams of sugar, monosodium glutamate, sesame oil, pepper to taste, 100 grams of cooked shrimp, 125 grams of cooked pork fat, 100 grams of dried bamboo shoots, stir well, refrigerate for more than half an hour and set aside;
4. Pick the powder from the small agent, use a thin knife to beat the thin, wrap the filling, make a dumpling shape, fold the fold at the interface, into a curved comb;
5. Boil the water and steam it on high heat.
In this way, 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 and beautiful thin-skinned shrimp dumplings are ready.