How to make shrimp dumplings 1,

Materials

Dumpling skin: 100g Chengfen, 40g chestnut flour, 20g lard, dumpling filling: 100g green shrimp, pork belly 100g, 10g ginger rice, 15g sugar, cooking wine, appropriate amount of salt

Method

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

2. Add lard and knead the dough until smooth, cover with plastic wrap and set aside

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

4. Chop the pork belly Turn into minced meat, mix with shrimp paste, ginger, rice and seasonings.

5. Stir the stuffing in one direction with your hands to make it firm.

6. Roll out the dough. Wrap into green embryos

7. Turn on the steamer and turn to medium heat when the water boils. Start timing for 8 minutes.

Practice 2 of shrimp dumplings,

Ingredients

Ingredients for shrimp skin:

150g noodles, 20g tapioca flour ;

300g boiling water, 20g lard;

Ingredients for shrimp filling:

350g fresh shrimp meat, half carrot;

The right amount of vegetable oil, the right amount of salt, the right amount of pepper;

The right amount of vinegar, the right amount of sugar, the right amount of ginger

Method

1. Chop 2/3 of the shrimp meat Puree, cut 1/3 into cubes, and chop carrots

2. Add carrots to the minced shrimp paste, add salt, sugar, ginger, vinegar, and pepper and stir evenly

3. Then pick up the stuffing and throw it into the bowl from a height of one foot

4. Repeat 20-30 times until it is thoroughly stirred, add vegetable oil, mix well, and put it in the refrigerator Freeze for 15 minutes

5. After freezing for 15 minutes, take it out from the refrigerator and add the remaining shrimp meat

6. Stir evenly and put it in the refrigerator for later use

(Shopee):

1. Prepare 150 grams of starch powder, 10 grams of tapioca flour and salt, mix well, and set aside the other 10 grams of tapioca starch for later use

2. Hot noodles: Pour boiling water into the mixed flour, stir it into snowflakes with chopsticks while washing, try not to have dry noodles, cover and simmer for 5 minutes

3. Hot noodles Knead evenly and add the remaining 10 grams of tapioca flour in batches

4. Add about 10 grams of lard and knead again until it gradually becomes a dough with a uniform texture

5. Place it on the Cover the container with a damp cloth and let it rise for about 20 minutes. Then take out a small piece of dough, roll it into a long strip, and roll it into a small ball

6. Roll it into a round ball

(Wrapping method):

1. The skin of shrimp dumplings should be as thin as possible. The thinner the dumplings, the more transparent they will be. Pick up the dumpling skin and it will be almost transparent.

2. Put in an appropriate amount of fillings, not too much, so as not to burst the skin when making the bag, or burst when steaming. At this time, you can still see that the skin is very thin

3. One Push the shrimp dumpling skin with one hand, pinch the pushed skin with one hand to form wrinkles, and so on until all the skins are pinched. After the final pinch, it should be a little firmer to avoid cracking during steaming

4. Boil water in a pot, place the wrapped shrimp dumplings on a basket lined with oil paper (or carrots), cover and steam for 4-5 minutes. Do not turn the heat to the maximum, just medium to large. , the skin of shrimp dumplings is easy to crack if the heat is too strong

Method three, crystal shrimp dumplings

Ingredients

150 grams of clear noodles, 50 grams of corn starch, shrimp 300 grams, 100 grams of fat meat, starch, lard, pepper, MSG, salt, sugar, green onion

Method

1. First make handmade shrimp dumplings: Chengmian and Corn starch is prepared at a ratio of 3:1. Here I add 150 grams of clear noodles and 50 grams of corn starch, mix with boiling water, stir and knead evenly, then add a little salt and lard and knead until the dough is smooth. You can also add cornstarch when kneading the dough, sprinkle it on the kneading surface, and knead while adding it.

2. Divide the kneaded dough into equal portions, press them with your hands, then flatten them with a knife to wrap the fillings.

3. Don’t chop the shrimps and fattened meat too finely, so it tastes better. Add the seasonings and stir evenly. I didn't add bamboo shoots. It will be fresher next time if I add some bamboo shoots.

4. Steam the wrapped shrimp dumplings in a pot of boiling water for 6 minutes and enjoy. They are extremely delicious! Although the wrapping is not very good, it is also my first time trying it. It will be better if I become more proficient in the technique in the future, haha!