Dumpling skin practice:

and flour with clarified flour, cornstarch 2:1, plus a little bit of salt ~ ~ ~

boiling water hot noodle, get into a ball a little bit of cold and add a little bit of lard and flour

rolled into a round skin

and the same practice as the crystal package of the ingredients of the skin

How to do shrimp dumplings skin to make tough

How to make the skin

Ingredients

500 g of raw shrimp meat 400 g of cooked shrimp 100 g of fat

Preparation method

Ingredients

500 grams of clarification powder, 400 grams of raw shrimp, 100 grams of cooked shrimp, 125 grams of fat meat. 90 grams of lard, shredded bamboo shoots. 90g of lard, 125g of shredded bamboo shoots. Seasonings: 23 grams of salt, 15 grams of sugar, 5 grams of sesame oil, 10 grams of monosodium glutamate, a little pepper.

About clarified flour

Clarified flour: also known as clarified noodles, is processed from wheat flour. Wheat flour is first washed out of gluten (which is the protein component of wheat flour), then the gluten washed slurry water precipitation, filtering water, the precipitation of the powder after drying in the sun and then finely ground, is the clarified noodles. (Suitable for making shrimp dumpling skin, crystal dumpling skin, and vermicelli.) The flour is smooth and white in color. It is crispy when deep-fried. Characteristics: translucent after heating, soft and smooth. Since the current processing method of clarified noodles is mostly drying, the toughness of shrimp dumpling skins made with this clarified noodle is not enough, therefore, nowadays, restaurants and tea houses use clarified noodle with raw starch to make shrimp dumpling skins. The specific ratio is, the clarified flour : starch 3 : 1.

Process

1, the clarified flour in the basin, add 10 grams of salt, mix well, rushed into the boiling water, while rushing the side of the wooden stick stir, stirring well covered, stewed for 5 minutes or so, take out of the case on the board to knead and rub uniformly, and then add 1/6 cooked lard, kneading until smooth, delicate. Then, roll the strip, under the dose, with a thin slice of knife pat pressed into a round. 2, the raw shrimp chopped into puree, bamboo shoots softened, blanched, rinsed, chopped, respectively, into containers. In the container containing raw shrimp puree add the remaining salt, stir with chopsticks into a gelatinous, add the remaining lard, pepper and mixed with cooked shrimp, fat diced and bamboo shoots, and then into the sugar, monosodium glutamate, sesame oil, and so on, together with mixing well, into the refrigerator to cool into shrimp dumpling filling. 3, the left hand to take a good shrimp dumpling skin, wrapped into the filling, push and pinch into a curved comb-shaped dumpling shape, on the cage drawer, with a high-fire boiling water steaming for 8-10 minutes that is ripe (do not steam too long), can be removed from the cage drawer plate to eat.

Note

The difficulty of shrimp dumplings is how to prevent the skin from breaking. Based on my previous failures and my experience this time, I summarize as follows: 1. The water used to make the dumplings should be hot. Pour the water slowly, so that every part of the dough is hot. 2. Roll out the dough immediately, otherwise the skin will be easily cracked when it dries out. Cover up all the skins that are not in use for the time being. 3. Steam the buns as soon as they are wrapped, usually 4-8 pcs in a pot. Steam the last pot of time, the next pot of wrapped. This way, the shrimp dumplings have the least amount of time to sit. 4. When removing the dumplings from the steamer, gently pick them up with your hands, and be careful with chopsticks, as they can easily break the skin. (A layer of oil on the steamer before steaming can greatly reduce the rate of breakage)

Characteristics

The color of the dumplings is white and crystalline, the dumplings are beautiful in shape, the skin is soft and pliable, and the fillings are fresh and tasty.

Shrimp dumplings in the production of more sophisticated, will be clarified flour, flour made of shrimp dumplings skin; fresh shrimp washed and shelled to absorb the water crushed and stirred into the gelatin, fat cut

into fine particles, with boiling water until just cooked, and then soaked in water, so that the fat is both cool and does not lead to the emergence of oil; add egg white, fine bamboo shoots, powder, sesame oil, pepper and other ingredients, after freezing the shrimp dumplings made of steaming. The shrimp dumplings are thin and translucent, and the filling can be seen inside the skin, resembling a combed banana. Because of its beautiful appearance, fresh and smooth flavor, delicious, and highly praised by diners at home and abroad. In recent years, the introduction of new varieties of chicken shrimp dumplings, crab shrimp dumplings, etc. are even more favored by diners.

There are many ways. Give you two kinds of it:

1, dumplings made out of the pot to cook, and then rolled in oil on the outside of the dumplings, put into a plastic bag can be placed in the refrigerator.

2. After the dumplings are done, roll them in a pile of dry flour, then put them in a plastic bag and put them in the refrigerator.

Crystal shrimp dumplings skin how to do

Dumpling skin practice: and flour with clarified flour, cornstarch 2:1, plus a little salt ~ ~ ~ boiling water scalding noodles, make a ball of cold a little bit after adding a little lard and flour, rolled into a round skin and the crystal package of the material skin of the same practice

The kind of outside skin is transparent shrimp dumplings is how to do it ah?

Shrimp dumplings in the production of more sophisticated, the clarified flour, flour made of shrimp dumplings skin; fresh shrimp washed and shelled to absorb the water pressure rotten mix into the gelatin, fat meat cut into fine particles, with boiling water to just cooked, and then dipped in water, so that the fat meat is not only cool but also does not lead to the emergence of oil; add egg white, fine bamboo shoots, flavor powder, sesame oil, pepper, and other ingredients, after freezing shrimp dumplings made of steaming. The slices of shrimp dumplings are thin and translucent, and the fillings of fresh dumplings inside the skin are faintly visible,

How to make shrimp dumplings, how to make the skin transparent

How to make shrimp dumplings:

The transparent dumplings skin is made with the right amount of salted water and flour, and then the dough kneaded smooth and rolled into a sheet.

Shrimp dumplings

Main ingredients: 500 grams of flour, 250 grams of water (added to the flour), 200 grams of shrimp, 300 grams of chives, 3 eggs.

Accessories: salt (filling 8 grams of water 2 grams) 10 grams of corn oil (filling) 30 grams of corn oil (egg) 20 grams, 2 grams of sesame oil.

Production process:

1, flour and water, knead into a smooth dough.

2, pan oil hot, add beaten eggs, eggs slightly solidified, turn off the fire, the residual temperature of the pan enough to cook.

3, while hot, use a spatula to shovel the eggs.

4, leeks clean, dry water, cut.

5, shrimp peeled, deveined, cut small pieces.

6, leeks, eggs, shrimp in a pot.

7, first add oil, sesame oil and stir, then add salt and mix well.

8, wake up the dough kneaded smooth, rolled into long strips.

9, cut into evenly sized doses.

10, roll into a round cake with a slightly thicker center.

11, add the filling.

12, pinch the center, with the tiger's mouth of both hands a little harder to squeeze a pinch, dumplings will be wrapped.

13, the dumplings wrapped look.

14. Finish wrapping all the dumplings.

15, add enough water in the pot, add some salt and boil.

16, drop in the dumplings, cover the pot with a lid, cook over medium-high heat, and boil the water three times.

17, out of the pot. Sheng into a bowl, can be served.

Health effects: benefit the essence and tonify the qi, moisten the lungs and benefit the pharynx, nourish the yang and moisten the dryness, nourish the blood and solidify the essence, warm the middle and move the qi, nourish the kidney and strengthen the yang, pass the breast, dissipate the blood and remove the blood stasis, and detoxify the toxin and resist the poison.

Nutritional value of shrimp dumplings:

1. Flour is sweet in flavor and cool in nature. It enters the heart, spleen and kidney meridians. It has the effect of nourishing the heart, benefiting the kidney, removing heat, and quenching thirst. The main treatment of dirty agitation, irritable heat, thirst, dysentery, carbuncle, bleeding from trauma and burns.

2, shrimp is warm, sweet and salty. Attributed to the spleen, kidney. It has the effect of tonifying the kidney and strengthening the yang, promoting lactation and anti-toxicity, nourishing the blood and fixing the essence, and removing blood stasis. Suitable for kidney impotence, spermatorrhea, premature ejaculation, lactation, musculoskeletal pain, hand and foot convulsions, generalized scratching, skin ulcers, physical weakness, neurasthenia. Contraindicated allergies, skin diseases, asthma. Characteristics of kidney tonic and aphrodisiac.

3, leek flavor pungent, warm. Into the liver, kidney, intestines, stomach. It has the effect of warming the middle, moving qi, dispersing blood and detoxifying. It is used for treating chest paralysis, choking, regurgitation, vomiting blood, epistaxis, urinating blood, dysentery, thirst, hemorrhoidal leakage, prolapse of the anus, bruises and injuries, insect and scorpion stings. Internally, the juice is pounded and drunk, 1 to 2 taels; or fried and cooked as vegetables. Externally, it can be applied by pounding, dripping juice, frying and ironing, or fumigating with decoction of water. Note that Yin deficiency and internal heat and sores, eye disease patients are contraindicated.

4, eggs are flat, sweet. Attributed to the spleen, kidney, stomach, large intestine. It has the effect of benefiting the vital essence, moisturizing the lungs and pharynx, nourishing the yang and moistening the dryness, and nourishing the blood. Suitable for weak, malnutrition, anemia, infants and young children. Contraindicated for high fever, diarrhea, hepatitis, cholelithiasis. Characteristics of people most commonly consumed tonic.

5, water colorless and tasteless, the source of life.

What is the skin of shrimp dumplings? It's not flour, is it? What kind of flour is it?

The skin of shrimp dumplings is made of flour and cornstarch

Main Ingredients: 350 grams of shrimp, 100 grams of flour, 30 grams of cornstarch, carrots, water chestnuts, 2 Seasoning: 3 grams of salt, 150 grams of water, 5 grams of vegetable oil, ginger juice, 2 grams of sugar

Shrimp dumplings, the royal approach:

Step 1: The flour and cornstarch are divided into two parts, slowly put the Pour the hot water into the cornstarch, stirring with chopsticks to form a snowflake shape, then add the cornstarch and mix. When the temperature of the dough is slightly lowered, knead the dough with your hands until smooth, then add 1 teaspoon of lard and continue to knead until well blended. Cover with plastic wrap and let rise for 15 minutes.

Step 2: Roll the dough into a long strip, cut into 20g pieces, and roll out the dough into a cake shape that is slightly thicker in the center and thinner around the edges;

Step 3: Wrap the dough with the filling, and shape to close the mouth.

Step 4: Put a piece of steamer paper on the steamer, arrange the good shrimp dumplings, boil water in the pot, arrange the steamer, cover the pot with a lid, and steam over high heat for 6 minutes.

The filling:

Step 1: Shrimp wash, pick off the shrimp threads, remove the shell;

Step 2: shrimp and fat minced, put the right amount of salt, sugar, 1/2 teaspoon of ginger, clockwise mixing gelatin;

Step 3 pick up the filling with your hands, to the pot to wrestle at least 50 times (this is the way to wrestle the filling tight, otherwise the filling is very loose) (This step is also important if the shrimp dumplings are good or not).

Cooking TIPS:

1, the clarified noodles are very easy to dry, so make sure to cover the dough with plastic wrap when making.

2, rolled out the dumpling skin should be wrapped immediately, put a long time, when the package is easy to crack, it is best to roll a package of a.

3, the dumpling skin should be wrapped immediately.

3, the production of stuffing when you want to stir more, and then to wrestle tightly, so that the shrimp stuffing to eat a good taste.

4, steam the Hou to use high heat, with slow fire will produce too much sticky taste bad, steaming time can not be too long, too long will be skin will be rotten.

5, when steaming dumplings, can be coated with a layer of oil on the plate so that it will not stick off the skin. Otherwise, if you use greaseproof paper as a base, the dumplings will stick off the skin even when they are cold.

How to make crystal dumpling skin for crystal shrimp dumplings?

Main ingredients: clarified noodles

Accessories: cornstarch, cabbage, fresh shrimp

Seasonings: salt, sugar, pepper, ginger, chicken essence, sesame oil, lard

Method:

1, mix the clarified noodles with cornstarch in a basin with boiling water, pouring the water while stirring well, and the other will be powdered, lard kneaded on the board, and then scalded the dough. put on the board and good flour lard surface kneaded evenly, and wrapped in plastic wrap to be used;

2, will be washed in boiling water blanch blanched out over the cool cut into pieces, fresh shrimp to yarn washed, part of the minced velvet, part of the blanched with boiling water and cut into particles, take a vessel into the small Chinese cabbage into the salt, chicken broth, minced ginger, lard, sesame oil and mix well to make the filling;

3, will be divided into dough small dose rolled into a thin skin, wrapped into the filling pinched dumpling shape to the steamer in the steamer can be 6 minutes.

Note: WheatStarch is also known as clarified flour, clarified flour, ting flour, wheat starch. Is a kind of gluten-free flour, composition for wheat. Can be used to make a variety of snacks such as shrimp dumplings, vermicelli, intestinal flour. It is processed flour that is rinsed with water to separate the gluten from the other substances in the flour, and the gluten becomes the gluten, and the rest is the clarified flour. The gluten is removed, and the noodles are not as tough as they could be, so it's a good idea to have it.

Raw flour is made from starch-rich beans, wheat, corn, potatoes, lotus root, rhododendron, etc., crushed into powder. Through processing (such as washing), take away the gluten, leaving the slurry, dried finished product. In addition to the great industrial use, in cooking can be used for sizing, thickening, the production of wonton skins used to make the pasta, and so on.

Do crystal shrimp dumpling skin with high-gluten flour or low-gluten flour

With the clarified flour is corn starch

Because of the clarified flour processing method is now drying, with the clarified flour made of shrimp dumpling skin toughness is not enough, therefore, the restaurant teahouse is now more than clarified flour with raw starch to make shrimp dumpling skin.

Put the clarified flour in the pot, add 10 grams of salt and mix well, punch into the boiling water, while punching and stirring with a wooden stick, stirring well covered, simmering for about 5 minutes, take out and put it on the board to knead and rub it evenly, and then add 1/6 cooked lard, and knead it until it's smooth and delicate. Then, roll the strips, under the dose, with a thin slice knife pat pressed into a round.

Clarifying flour:

Clarifying flour is made from wheat flour. Wheat flour is first washed out of gluten (the protein component of wheat flour), then the gluten washed pulp water precipitation, filtered out the water, the precipitation of the powder dried in the sun and then finely ground, is the clarified noodles. (Suitable for making shrimp dumpling skin, crystal dumpling skin, and vermicelli.) The flour is smooth and white in color. It will be crispy when fried.

Characteristics: translucent body after heating, soft and smooth with refreshing.

Hope to adopt Oh

How to make the skin of the crystal shrimp dumplings more authentic

Dumpling skin practice:

and flour with clarified flour, cornstarch 2:1, plus a little bit of salt ~ ~ ~

boiling water hot noodle, make a ball of cold a little bit of lard and the noodles

rolled into a round skin

and the material of the crystal bag of the skin the same way

and the crystal bag.

How to make shrimp dumplings

Preparation of ingredients:

Specific steps:

1. shrimp washed and dried, large cut into grains; 2. asparagus washed and cut into thin julienne in a pot, do not need to fry dry oil, shoveled up and left to cool; 3. shrimp, asparagus, fat and seasoning mix well to form the stuffing; 4. perforated steamer plate sprinkled with a little oil, put in a steamer; 5. water l-3 cups of water into the pot, add a little bit of lard, and then put into a steamer; 5. water l-3 cups of water into a pot. 5. boil 1-3 cups of water in a pot until it comes to a boil, reduce the heat to the lowest possible level, stir in the cornstarch and starch, remove from the stove immediately, cover with a slow lid and set for five minutes, pour out the countertop and roll it in half a tablespoon of oil while it is still hot to make it into a soft, smooth ball of flour. 6. roll the ball of flour into long strips, then divide into small pellets and rub them together, press them into a round, thin skin with a knife, and then make twelve small strokes along the side of the skin to put in the stuffing and wrap them up into prawn dumplings, line them up on the steamer plate, and then put them into a prawn dumpling shape.