The skin of shrimp dumplings is made of Chengfen. It is very white and transparent, and has a soft and refreshing texture. Plus, there are fresh fillings made from a variety of ingredients. It is simply delicious. It is a double enjoyment of taste and vision. Here are some ways to make it.

Method 1

Ingredients

Grams of cooked shrimp, 500 grams of starch powder, 400 grams of raw shrimp, 125 grams of fat meat, 90 grams of lard , 125 grams of shredded bamboo shoots.

Seasoning

23 grams of salt, 15 grams of sugar, 5 grams of sesame oil, 10 grams of MSG, and a little pepper.

About Chengfen

Chengfen, also known as Chengnoodles, is made from wheat flour. First wash the wheat flour to remove the gluten, then precipitate the washed gluten slurry, drain the water, dry the precipitated flour and grind it finely to make clear noodles. The powder is smooth and white in color. It will be crispy if fried.

The characteristic is that it becomes translucent after heating, and is soft and smooth.

Because the current processing method of clear noodles is mostly drying, the shrimp dumpling wrappers made with this clear noodles are not tough enough. Therefore, most restaurants now use clear noodles with raw starch to make shrimp dumpling wrappers. The specific ratio is: clear noodles: starch 3:1.

Process

1. Put the flour in a basin, add 10 grams of salt and mix well, pour in boiling water, stir with a wooden stick while washing, stir well, cover and simmer for 5 For about 10 minutes, take it out and put it on the chopping board and knead it evenly. Add 1/6 cooked lard and knead it until it is smooth and delicate. Then, roll the strips, add the ingredients, and press them into a round shape with a thin knife.

2. Chop the raw shrimps into puree, soak the bamboo shoots until soft, blanch, rinse, chop into pieces, and put them into separate containers. Add the remaining salt to the container of raw shrimp paste, beat it with chopsticks until it becomes gelatinous, add the remaining lard and pepper mixed with cooked shrimp dices, fat dices and bamboo shoots, then add sugar, monosodium glutamate, sesame oil, etc. Stir together evenly and place in the refrigerator to cool down to prepare the shrimp dumpling filling.

3. Take the prepared shrimp dumpling skin with your left hand, wrap it with fillings, push and shape it into a curved comb-shaped dumpling shape, put it on the basket, steam it in boiling water over high heat for 8-10 minutes until it is mature, and you can put it in the basket Serve on a plate.

Notes

1. Use boiling water when mixing the flour with flour, and then add it slowly little by little, so that it can be evenly distributed in every place. It's hot.

2. Then roll it out immediately, the faster the better. If the skin is dry, it will easily crack. Cover all the skin that is not used temporarily.

3. Steam immediately after wrapping, usually 48 will be steamed in one pot. During the time it takes to steam the first pot, wrap the next pot, so that the shrimp dumplings are kept for a short time.

4. When taking it out of the pot, pick it up gently with your hands. Be careful when using chopsticks, as it is easy to break the skin. Method 2

Materials

450g starch, 50g starch, 125g shrimp meat, 125g dried bamboo shoots, 90g lard, salt, monosodium glutamate, sugar, sesame oil, pepper Appropriate amount of each powder.

Method

1. Mix the starch powder, starch and salt evenly, stir it with boiling water, cover and simmer for 5 minutes, take it out and rub it evenly, then add lard and knead it evenly. Group, ready for use.

2. Wash the raw shrimp meat and absorb the water, chop it into fine pieces with the back of a knife, and put it into a basin; cut the cooked shrimp meat into small pieces; scald the pork fat slightly with boiling water, soak it in cold water and cut it into small pieces; When the dried bamboo shoots are ready, rinse them with water, add some lard and pepper and mix well.

3. Add some salt to the shrimp paste, stir vigorously, add cooked shrimp cubes, fat pork cubes, green onions, MSG, sugar, sesame oil, etc., mix well, and freeze in the refrigerator.

4. Remove the embryos from the dough, make the skin, wrap it in shrimp fillings, shape it into dumplings, steam it in a hot pot or fry it in oil