Ingredients?

200 grams of clear noodles

70 grams of potato starch

An equal amount of boiling water

Shrimp 250 grams of meat

50 grams of white fat (fatty meat)

50 grams of diced bamboo shoots or water chestnuts

5 grams of salt

8 sugars grams

5 grams of MSG

20 grams of lard

1 to 2 grams of pepper

5 grams of sesame oil

How to make bento shrimp dumplings?

First of all, let’s mix the dumplings. First, cut the white fat and bamboo shoots into small dices of the same size. The fat can be slightly smaller, because I just want the moistness of the fat. If you add shrimp alone, the texture will be dry. Regarding the issue of bamboo shoots and water chestnuts, I hope everyone will choose bamboo shoots, because bamboo shoots have an extra layer of umami flavor than water chestnuts. Ah, if the water chestnuts you choose are a bit bad, they will have a soft texture when steamed, and you will not be able to taste the soft and hard texture. Bamboo shoots cannot be softened by steaming.

When cutting the shrimp into large dices, some friends will say that shrimp dumplings are whole shrimps. I admit it, but in terms of taste, diced shrimps are easier to produce shrimp glue and are more flavorful, and they are relatively easy to package. Yes, we should pay attention to the taste when we eat it ourselves.

Put the diced bamboo shoots and white fat into boiling water in batches and blanch until done. Blanching the diced bamboo shoots in water can remove the bitter taste. The white fat is for ripening, because the shrimp dumplings only need to be steamed for 5 minutes. The shrimp is very It is an easy-to-ripe ingredient, but white fat is not so easy to ripen because it is pork. Moreover, cooking it can remove the greasiness of white fat and make the texture more elastic. Don’t skip this step. I forgot to take a photo... ·When I was doing this step, I was very excited for some reason... I forgot when I was excited

Put the diced shrimps into a basin, add salt, stir vigorously, and rub it with your hands. This is A sizing effect, and it must be done step by step.

After kneading for a few minutes, you feel that the shrimp is not so smooth. Add 10 grams of starch and continue kneading. You can beat it and stir vigorously.

Take another basin and stir together the white fat and diced bamboo shoots.

Put it into the basin with the shrimps, add sugar, monosodium glutamate, pepper, and lard in sequence, and quickly stir the three ingredients together. This is not a redundant action at all, it is a very critical step. , if added together too early, a phenomenon will occur and the taste will be a bit strange.

Add sesame oil and continue stirring.

Wrap the mixed filling and place it in the refrigerator for half an hour. The purpose is to let the lard and the like solidify so that it will be easier to wrap later.

At this time, you can blanch the noodles. First add 200 grams of clear noodles and 35 grams of potato starch into the basin, and stir evenly.

When you boil water now, it must be boiled.

After the water boils for a while, pour the water into the powder and stir quickly. This blanching is a very critical step. In fact, the amount of water I mentioned is just an estimate. We generally don’t weigh it. It depends directly on the situation of the fans, but I would rather be soft than hard.

Pour the flour onto the table, and knead another 35 grams of potato starch into the noodles. The flour is very hot at this time, so you should put some oil on your hands to prevent it from getting cold. The dough sticks to the hands. That would burn you to death.

Knead it into a soft dough, not hard. So the amount of water can be slightly more at the beginning, because after all, there are still 35 grams of powder to be kneaded in. Cover the dough with a cloth or plastic wrap, but cover it well, because the dough will become hard and crack when it dries out.

Take a clean towel and pour some vegetable oil on the towel.

Take a knife and apply the oil on the towel evenly on one side of the knife. Don’t use too much oil. If it is too much, it will slip when you apply it on the skin. If you don’t apply it, it won’t work. It will stick. On the knife.

After rolling the dough into a long strip, cut it into pieces of about 10 to 12 grams.

If you can’t remove the leather, I’d like to give you a simpler method, which is to use a knife to press the leather hard, first press it into a round shape, and then use a rolling pin to gently roll it out slowly. It is easier to get a piece of leather. The leather must be thin. If it is thick, it will look pink and not transparent.

Put 15 grams of the filling into the wrapper. The push method is used to make shrimp dumplings, which means using the index finger of the left hand to push the wrapper. I really can’t take a picture of this. You can use it according to your ability. You can also wrap it into a dumpling shape.

Wrap the shrimp dumplings and put them in a steamer. Turn on high heat for 5 minutes. Don’t leave the shrimp dumplings for too long, as the fillings will be exposed easily.

Tips

Qualified shrimp dumplings are transparent and have a very elastic texture. The noodles themselves are not elastic, so potato starch is needed to increase the elasticity. The higher the ratio of starch, the better it is, but if the toughness is too strong, it will be difficult to wrap, so from the beginning, everyone can just follow my ratio for blanching.

My shrimp dumplings are very good, salty and sweet. I have taught it to many people, and the response has been pretty good. I hope everyone likes it. If you have any questions, you can ask me.

Today I handed in another homework that a cooking friend asked me to hand in. Thinking about it, I already owe a lot of recipes, so please allow me to hand it in slowly.