Skin proportion of crystal shrimp dumplings: To make crystal shrimp dumplings, the ratio of flour to water is 5: 4. Mix 1 50g flour, 50g corn starch and1g salt, pour into120ml boiling water, stir while adding, and cover for 5min. Take it out and rub it thoroughly, then add lard and knead it into dough for later use.

Second, the formula of shrimp skin:

1. Mix the flour, corn flour and a little salt, pour in boiling water, stir with chopsticks, and knead it into smooth dough by hand when the temperature drops to the point where it can be operated by hand.

2. Knead the dough into a long strip, make it the same size as the dumpling skin, and roll it into dough.

3. Don't use thin dough when rolling dough. The rolled dough should be covered with a wet towel to prevent the dough from drying and cracking due to dehydration.

4. Chengmian, that is, wheat starch, can be bought on the dry powder shelf in the supermarket.

Third, how to wrap crystal shrimp dumplings?

After the crystal shrimp dumplings are wrapped, take a proper amount of shrimp dumplings and put them in the shrimp dumplings. One hand pushes the skin of shrimp dumplings, and the other hand presses the pushed skin to form wrinkles. Finally, pinch the outer edge of shrimp dumpling skin. Crystal shrimp dumplings wrapped in crystal. When you cook, put the water in the pot and then put it on the grate. After the water is boiled, add crystal shrimp dumplings and steam for 5 minutes. Delicious crystal shrimp dumplings can be eaten.

4. Can shrimp dumplings be eaten overnight?

Shrimp dumplings had better not be eaten overnight. It is recommended that all seafood should not be eaten overnight. Overnight shrimp meat will produce protein degradation products, and eating such shrimp dumplings may damage liver and kidney functions. Therefore, whether it is shrimp dumplings or shrimp meat, it is best to eat fresh ones.

Five, shrimp dumpling skin is prone to various problems, such as too thick, too little water, wrong proportion, not enough dough, not slack, not moisturizing, not enough hot water, too big stuffing bag, steaming for too long. Apart from the main ingredient (wheat starch), is potato starch better or cassava starch better? When making shrimp dumplings, this series of questions and details have been going around in my mind. When making adjustments, the skin will be more than half successful. The stuffing should be fresh shrimp, and it is best to use fresh shrimp to remove meat.

The above is all about the appropriate ratio of skin, corn starch and water to make crystal shrimp dumplings. I hope it will help you!