Home-made shrimp dumplings are beautiful and delicious, with detailed ingredients and methods, you can learn it in no time
Xinxin Gourmet Kitchen
2019-07 -04
Ingredients:
Shrimp, carrot,
Potato starch, wheat starch, water chestnut,
Seasoning:
Cilantro,
Salt, white pepper,
Pepper powder, sugar
Sesame oil, water,
Method:
1. Rinse the shrimps with running water, peel off the shells, and use a bamboo skewer to remove the shrimp threads. Set the peeled shrimps aside for later use.
Pick out the shrimp threads
2. Take out about 2/3 of the peeled shrimps, crush them with a knife first, and then roughly cut them a few times. This process will facilitate the glue in the shrimp meat and increase its stickiness. It can better retain the taste of the shrimp
Crush it with a knife first
3. Cut the remaining 1/3 of the shrimp into large pieces directly,
Cut into large pieces
4. Cut water chestnuts, coriander, and carrots into small dices.
5. Put on gloves and start mixing the filling. First mix the chopped shrimp paste and shrimp Stir the diced meat evenly and then add salt, white pepper and Sichuan peppercorns. Stir and mix well with your hands. Add sesame oil and sugar, then add diced carrots, water chestnuts, coriander and potato starch. Stir thoroughly to mix evenly. , cover the prepared shrimp filling with plastic wrap and put it in the refrigerator for later use. Refrigeration can also help set the shrimp filling, making it firmer and easier to wrap.
Adjust the stuffing
6. To make the shrimp dumpling wrappers, boil the water in the ingredients over high heat, pour in wheat starch and half of the potato starch,
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7. While using chopsticks to stir into flocculation, pour in the other half of the potato starch and mix slightly.
Mix slightly
8. When you start kneading the dough, be sure to cover it with plastic wrap. , it will be difficult to continue working once the dough is dry.
9. To make shrimp dumplings, take a piece of dough (about 1/4 of the total dough, cover the remaining dough with plastic wrap), continue to knead it fully with your hands, and roll it into a long strip;
10. Divide the long strips of dough into small portions of about 10~15g according to your preferred size.
11. Continue to knead and press each portion slightly before use. Make it into a small round cake.
12. Use a rolling pin to roll the small round into a thin dough. If you want to make it more regular, you can use a round mold or a small bowl to carve the dough after making it. into a round shape of uniform size.
13. Take a piece of prepared dough and put a small ball of filling on the dough. Don’t put too much filling to make it difficult to wrap.
Put a small ball of filling on the dough
14. Slowly close the dough and wrap it into shrimp dumplings from right to left. There are many techniques for making shrimp dumplings. The one I use is: push the index finger of your left hand forward. When the fold is pushed on top of the index finger of your right hand, pull out your right index finger to press it, and finally press it to death and shape it.
Wrapping shrimp dumplings
15. Steam the shrimp dumplings. Place the wrapped shrimp dumplings and radish slices in a steamer. Bring to a boil and put it into the steamer for 5 minutes. Do not take too long. It is easy to air-dry after coming out of the cage, so it is best to eat it immediately. If you can't finish the finished shrimp dumplings, you can cover them with plastic wrap and put them in the refrigerator for 1 day. It is best to freeze them for about 3 days. Steam them for about 8 minutes before eating.
Steamed shrimp dumplings,