Guangdong shrimp dumplings
200g of dried noodles, 50g of raw flour, 200g of flour, 50g of pork stuffing, 200g of fresh shrimp, 50g of dried bamboo shoots, egg white 1 serving, 2 teaspoons of oil (10ml), sesame oil12 teaspoons (3ml) and pepper/kloc.
Noodle method
1 Mix flour, corn flour and flour thoroughly, slowly pour in boiling water, stir with chopsticks, then add a little oil and continue to stir evenly, and knead into smooth dough.
Cover the dough with plastic wrap for 20 minutes, then knead the dough into strips, divide it into small portions, and roll it into round pieces, and the dough is ready.
Stuffing practice
Guangdong shrimp dumplings
Guangdong shrimp dumplings
1 Wash the fresh shrimp, remove the head and shell, remove the shrimp line, keep a few whole ones, and finely chop the rest into shrimp paste with the back of a knife. Shred dried bamboo shoots and rinse with water. Put the shrimp paste and minced meat into the pot, add dried bamboo shoots, egg white, salt, sugar, sesame oil and pepper, and keep stirring in one direction until the minced meat becomes thick.
Add salt and pepper to the whole shrimp (or cut it into small pieces) and marinate it in a small bowl.
Wrapping method of shrimp dumplings
1 Wrap the stuffing in the rolled dough, add a shrimp or shrimp section, and knead it into jiaozi.
Guangdong shrimp dumplings
Guangdong shrimp dumplings
2. Put a proper amount of water into the steamer to boil, put the jiaozi in order, and steam on low heat for about 10 minutes until cooked.
comment
The so-called flour noodle is a kind of powder that is processed with flour to wash away gluten, then the gouache from which gluten is washed is precipitated, filtered to remove moisture, and then dried and ground into fine powder (characterized by white color, smooth surface, translucent and crisp pastry, smooth entrance of steamed products and crisp fried products).
Generally, it is sold in supermarkets, grocery stores and flour shops. If you don't sell it, you can do it yourself as explained above.
Exercise 2
[Required materials]
450 grams of flour, 50 grams of starch, shrimp 125 grams, dried bamboo shoots 125 grams, 90 grams of lard, salt monosodium glutamate, sugar, sesame oil and pepper.
[Cooking process]
(1) Mix powdered starch and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use;
(2) Wash raw shrimps, absorb water, chop them into small pieces with the back of a knife, and put them into a pot; Cut the cooked shrimp into small pieces; Pork fat is slightly scalded with boiling water, soaked in cold water and cut into small grains; Shred dried bamboo shoots, rinse with water, add some lard and pepper and mix well;
(3) Add some salt to the shrimp paste, stir vigorously, and add cooked shrimp meat, fat meat, shredded onion, monosodium glutamate, sugar, sesame oil, etc. Mix well, and freezing in that refrigerator;
(4) De-embryo the dough, peel it, wrap it in a shrimp pit, knead it into a jiaozi shape, and steam it in a pan or fry it in an oil pan.