Stuffing:

Shrimp: 500g minced meat:100g shredded carrot: 50g onion: 20g.

Seasoning:

Corn starch: 1 tablespoon, salt: 1? Teaspoon, sugar: 20g, monosodium glutamate: 1/2 teaspoon, pepper: 1 teaspoon, sesame oil: 1 teaspoon, garlic oil: 1 spoon.

Garlic oil practice:

1.400g vegetable oil, pour it into the pot, when it is 60% hot, pour in 150g garlic, fry it on medium and small fire until the garlic floats, immediately turn off the fire, and pour it into a container for cooling and precipitation.

Filling practice:

1. Remove the head, shell, viscera and wash the fresh shrimp. Drain the water, and then use a clean towel to absorb the water.

2. flatten the shrimp with a knife and cut it into three sections. Add all the fillings and seasonings, mix well and beat 20 times. Put it in a container, wrap it with plastic wrap and refrigerate for 2 hours.

Skin material:

Tung flour:150g, cassava flour:100g, boiling water: 220g, garlic oil: 3-4 tablespoons.

Package mode and package method:

1. Pour corn starch and corn starch into a container, add boiling water, and knead into dough. Then add garlic oil and knead well. Cover it with a container and let it cool.

2. Spread banana leaves or cabbage leaves in a steamer and coat them with garlic oil for later use.

3. Add 1-2 tablespoons garlic oil to the cooled dough, knead it into smooth dough, knead it into long strips, and cut it into small dough of about 10g each. Make dough and wrap it with stuffing.

4. Put the wrapped shrimp dumplings in a steamer, steam them for 8- 10 minutes, wrap them in garlic oil, and take them out.

Key tip:

1. When buying shrimp, buy 1 kg, so that you can get about 600 grams of shrimp meat by peeling off the head and shell. It's best to buy sandwich meat and add some fat to crush the pork.

2. When frying garlic oil, don't use big fire, so as not to make the fried garlic bitter. When frying, don't stop sliding in the oil with a spatula. Because it takes a long time to cool the precipitate, it is recommended to make garlic oil on the first day of making shrimp dumplings.

Shrimp can only be flattened with a knife, not chopped. The stuffing will be very elastic after 20 strokes.

4. Don't pour boiling water into the measuring cup first, and then into the powder. Must be poured into the powder immediately after leaving the fire. So you can put the powder on the scale and add water, so that the skin will be bright. Gatz powder is used to increase the elasticity and transparency of skin. Even if the shrimp dumplings are cold, the skin will not be hard.

5. When kneading powder, you can do it according to your feelings. You have to add oil to your hands to feel the dough smooth, soft and bright. Adding a little more oil can make the dough less prone to cracking. When wrapping dough, if some dough is put aside, put it in a container and cover it with a dry towel. When you pick it up again, if the dough is dry, you can add oil and knead it evenly. When kneading dough, don't put too much under it.

6. Boil the water before steaming the shrimp dumplings. After steaming, oil them so that they won't stick together.

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