Dumpling skin: 200G of ground flour (wheat starch), 60G of corn starch, 280G of boiled water, 250G of lard 1 teaspoon, dumpling stuffing: 250g of fresh shrimp, 70G of bamboo shoots, 40G of pork fat, salt, sesame oil, cooking wine, ginger juice (or Jiang Mo), and appropriate amount of chopped green onion, and steamed: a few slices of carrot.

Practice:

1, clean shrimps, remove shrimp lines, drain water, and slightly cut 2/3 shrimps (2~3 sections) as appropriate, and marinate with salt, ginger juice and cooking wine 10 minute;

2. 1/3 Shrimp and fat pork are cut into mud, bamboo shoots are chopped and mixed, and appropriate amount of salt and cooking wine are added to mix well;

3. Add the minced shrimps and bamboo shoots into the marinated shrimps;

4. Mix 200G of sodium sulfate with 20G of starch, and the remaining 40G for later use;

5. Pour the boiled water, stir until there is no dry noodles, which looks like snowflakes, and cover with plastic wrap for 5 minutes;

6. Carefully remove the scalded noodles and add the remaining 40G starch in several times;

7. Add lard and knead until the oil is absorbed. Cover the dough with plastic wrap and wake up for a while.

8. Cut the dough in half (easy to dry, pack half first), and the rest is still wrapped in plastic wrap;

9. Knead into long strips, cut into small pieces, cover with a wet cloth, make dumpling wrappers, and wrap the stuffing (because the surface is easy to dry, only 5-6 pieces are made in each process, and then cut into small pieces repeatedly-make dumpling wrappers-wrap the stuffing);

10, shrimp, mud; In addition, because the dumpling skin is not extensible, it can't be pulled like making steamed buns and ordinary jiaozi. There should be not too much stuffing, so there should be room.

1 1, put carrot slices on the bottom of a steamer or bowl, boil the water and steam for 5-6 minutes;

12. Freeze the rest in the refrigerator, take it out directly next time, steam it in the drawer for 7~8 minutes after the water is boiled.

Tips:

The word "beautiful" is usually accompanied by tenderness and fragility, which is absolutely true. Crystal shrimp dumplings are not only delicious, but also crystal clear and exquisite, which is very attractive to everyone. However, the powdered shrimp dumplings are produced by the precipitation of flour after gluten removal, which has good plasticity, but poor gluten and no extensibility, and it is easy to break and crack. The following details are very useful:

1, pay attention to keep the dough moist during the whole packaging process and cover it with a wet cloth;

2. When making dumpling skin, it is not recommended to sprinkle dry powder on the table surface and tools, but brush some vegetable oil intermittently.

3. This time, I wrapped a single shrimp dumpling. I should start to crumple it from the concave lower end of the shrimp, until it is about 12, leaving a section of edge, just close it and stick it tightly. The finished product is half-moon-shaped;

4, take and put gently, pinch it in time if it cracks, don't be scared by broken skin, practice makes perfect after several times.

Materials:

Dumpling skin: dried powder 100g, chestnut powder 40g, lard 20g, dumpling stuffing: green shrimp 100g, pork belly 100g, ginger rice 10g, sugar 15g, cooking wine and a proper amount of salt.

Practice:

1. Mix cornstarch and chestnut powder with boiling water, mix well, cool slightly and knead into dough.

2. Add lard to knead the dough, and cover it with plastic wrap for later use.

3. Pick the green shrimps, wash the shrimps, and chop them into minced shrimps.

4. Chop pork belly into minced meat, and mix well with shrimp paste and ginger rice with seasoning.

5. Stir the stuffing in one direction by hand to make it strong.

6. Roll the dough and wrap it into a green embryo.

7. Fire on the steamer until the water changes to medium fire. Start counting. 8 minutes out

Delicious Cantonese pork and shrimp dumplings materials:

Chop minced pork 115g, water mustard 35g, can water chestnut in half a can (225g), drain and chop, chop onion 25g, oyster sauce 4g, sesame oil 20ml, garlic 3g, soy sauce 5ml, white pepper 0g, salt/kloc-0.

Practice:

1. Mix pork, mustard, water chestnut, onion, oyster sauce, sesame oil, garlic, soy sauce, white pepper and salt in a large bowl to make stuffing.

2. Put 1/2 teaspoons of stuffing in the center of each dumpling skin, put a shrimp on the stuffing, slightly moisten the edge of the skin with water, fold it in half and pinch the whole round edge with your fingers, and the stuffing will be sealed.

3. Cooking method: fry jiaozi in a large frying pan over medium heat for 15 minutes, turning the noodles once in the middle. Or boil it in boiling water for 10 minute, take it out and drain it and eat it with hot chicken soup.

Materials:

Ingredients: 450g of ground flour, 50g of starch, 0/25g of shrimp meat/kloc-,0/25g of dried bamboo shoots/kloc-,90g of lard, salt monosodium glutamate, sugar, sesame oil and pepper.

Practice:

① Mix the ground flour and starch with salt, stir with boiling water, cover and stew for 5 minutes, take it out and rub it thoroughly, then add lard and knead it into a ball for later use;

(2) Wash the raw shrimp, absorb water, chop it into fine pieces with the back of a knife, and put it into a basin; Cut the cooked shrimp into small pieces; Pig fat is slightly scalded with boiling water, soaked in cold water and cut into small grains; Dried shredded bamboo shoots, rinse with water, add some lard and pepper and mix well;

(3) add some salt to the shrimp paste, stir vigorously, add cooked shrimp meat, fat meat, shredded onion, monosodium glutamate, sugar, sesame oil, etc. and mix well, and put it in the refrigerator for freezing;

(4) remove the embryo from the dough, make skin, wrap it in shrimp traps, knead it into dumplings, and steam it in a wok or fry it in an oil pan.

Materials:

Noodles, corn starch, shrimps, carrots, spinach, pepper, mushrooms, salt, soy sauce.

Practice:

1. Mix the dried noodles and corn starch with water according to the ratio of1:1.2, and it will be fine to the extent that the liquid falls down in a filiform way, just like the effect of soaking starch at ordinary times. This process is to iron the noodles, take out the dough, sprinkle some dry powder on the panel, and knead the dough until it is smooth and almost as hard as the dough we usually wrap in jiaozi. Put it aside and stay awake.

2. Start preparing stuffing. I use spinach, mushrooms, carrots and shrimps as stuffing. Seasonings: salt, sugar, pepper, sesame oil and chicken essence.

3. Except for shrimps, all other dishes should be cooked in advance and chopped for later use. Shrimp should be cut into small pieces. If the shrimps are not big, you don't need to cut them. One shrimp in jiaozi is also good. Cut them all and put them together. Add seasoning and mix well.

4. Wrap it, put some leaves in the pot, or have a special cloth. Be careful when wrapping, this kind of skin cracks easily, so don't put too much stuffing. It will only take five or six minutes to steam on high fire, so now I know why the previous dishes should be cooked first, otherwise it will be difficult to steam. Shrimp is very cooked, and the taste is the best after steaming for a few minutes. Shrimp meat is tender and not old.

Tips:

Don't take the crystal dumplings immediately when you open the lid, because the skin is very tender at this time, and it is easy to break with one clip. It can be left for a minute or two, and it is slightly stronger (the decoration terms are all out, which is how I understand it from my own experience). ) can be taken out and eaten.

Materials:

Chopped pork 1 1 0g, chopped watercress 30g, canned water chestnut in half a can (220g), drained and chopped, chopped 2 onions, oyster sauce 1 spoon, sesame oil 1 spoon and a half, garlic 1 head.

Practice:

1. Mix pork, watercress, water chestnut, onion, oyster sauce, sesame oil, garlic, soy sauce, white pepper and salt in a large bowl.

2. Put 1/2 teaspoons of stuffing in each wonton skin, put a shrimp on the stuffing, slightly wet the edge of the wonton skin, fold the stuffing in half and press it tightly with your fingers to form a tight semicircle. Make sure not to wrap air in it.

3. On medium heat, fry jiaozi15min in oil in a large frying pan, and turn it over in the middle. Or, boil them in boiling water for 10 minutes, drain them and eat them in chicken soup.

Materials:

Ingredients: 50g of pea starch, 0/50g of wheat flour100g of shrimp100g,

Accessories: 50 grams of rapeseed heart, 20 grams of fat meat and 50 grams of bamboo shoots.

Seasoning: white sugar 1 0g, lard 1 0g, vegetable oil 5g, sesame oil 5g, pepper13g, salt 3g, monosodium glutamate1g.

Practice:

1. Add water to the pot, boil it, and then remove it from the fire;

2. Pour the wheat starch and flour into water, stir evenly while pouring, and cover the temperature with 15 minutes;

3. Take it out, add sugar and lard and knead it evenly to make crystal dough;

4. Wash and drain the shrimps, part of which is mashed and part of which is diced;

5. Boil the diced fat with boiling water until it is cooked;

6. After cooling, the diced fat meat is evenly mixed with shredded bamboo shoots, shrimp paste, rape core and flour;

7. Add refined salt and continue to beat until it is gelatinous, then add sugar, monosodium glutamate, cooking oil, pepper and diced shrimps and mix well, and freeze in the refrigerator for a while;

8. Knead the crystal dough, press it into a round cake, wrap the frozen stuffing with a spoon, and knead it into a curved comb-shaped green body;

9. Put it on the cage and steam it with high heat.