Materials

Dumpling Skin: 200G of corn starch (wheat starch), 60G of corn starch, 280G of boiling water, 1 teaspoon of lard, Dumpling Filling: 250G of fresh shrimp, 70G of minced bamboo shoots, 40G of pork fat, salt, sesame oil, cooking wine, ginger juice (or minced ginger), minced scallions, to taste, Steamed: Thinly sliced carrot a number of (to prevent staining the plate), you want to like other colors, you can also use potato slices, wild rice slices, lettuce instead.

Practice

1, shrimp cleaned and de-veined, drained, of which 2/3 shrimp, as appropriate, slightly cut small (2 ~ 3 sections), with salt, ginger, cooking wine marinated for 10 minutes;

2, 1/3 shrimp, fat pork cut into the puree, bamboo shoots cut into pieces and then mixed

3, shrimp and bamboo shoot mud into the marinated shrimp;

4, 200G of the clarified powder and 20G of cornstarch mix, the remaining 40G standby;

5, the boiling water into the pouring, adding the side of stirring until there is no dry surface, the shape of the snowflake, covered with plastic wrap smothered for 5 minutes!

6, carefully remove the hot dough and knead, add the remaining 40G of cornstarch in several batches;

7, add lard and knead again until the oil is absorbed, cover with plastic wrap and wait for a while for the dough to wake up;

8, cut the dough in half (easy to dry, half of the package first), the rest of the remaining package is still wrapped with plastic wrap;

9, the dough is still wrapped with plastic wrap.

9, roll the long strip, cut a small section, cover with a damp cloth, make dumpling skin, filling, (because the clarified noodles are easy to dry, each process only do 5 ~ 6, and then repeat the process of cutting a small section - make dumpling skin - filling);

10, shrimp trap should be shrimp, puree collocation; and the other dumpling skin has no stretching, can't be done as a bun and dumplings like the same tugging, not too much stuffing, to leave

11, the carrot slices pad in the bottom of the steamer or bowl, water boiling steam 5~6 minutes can be;

12, the rest of the refrigerator freezer, the next time directly out of the next drawer after the water boiled steam for 7~8 minutes can be.

Tips

The word beautiful is usually accompanied by tenderness and fragility, and it's not true at all. Crystal shrimp dumplings are very appealing to everyone because of their crystal clarity and delicacy, in addition to being delicious. But do shrimp dumplings of the clarified flour is flour to gluten precipitation produced, plasticity is good, but poor gluten, no stretch, it is easy to break the skin cracking, the following details are very useful Oh:

1, pay attention to the whole process of wrapping to keep the dough moist, covered with a damp cloth;

2, do the skin of the dumplings, it is not recommended to the table plane and tools sprinkled with dry powder, the Instead, intermittently brush some vegetable oil

3, I wrapped this time is a single shrimp dumplings, shrimp from the concave surface of the lower end of the beginning of the pinch folds, pinch to 12 or so still leave a section of the edge, just right on the sticky tightly can be, the finished product is a half-moon shape;

4, take and put to be gentle, there is a crack in time to pinch, do not be scared of the skin is broken, a few times on the package will be able to get used to it.