Transparent Shrimp Dumplings are mainly made using special flours. For example, potato flour, sticky rice flour, clarified flour. Then you can make transparent dumplings, which are often called crystal dumplings.

A transparent shrimp dumplings

Ingredients: wheat starch, sticky rice flour

Preparation of fillings: fresh shrimp, carrots, bamboo shoots, ginger, white pepper, sesame oil, salt, appropriate amount.

Steps:

First, mix 3 parts wheat starch and 1 part water-ground sticky rice flour and call this mixture shrimp dumpling powder. Take out most of the shrimp dumpling powder and dissolve them in cold water to turn them into a thicker starch water, then pour this starch water in a non-stick pan and stir quickly over low heat until the starch water turns into a translucent dough.

Next, put the remaining shrimp dumpling mix in the nonstick skillet and knead it with the translucent dough until it forms a smooth dough of the right hardness, similar to the one you would normally use to make dumplings. Once the dough is kneaded, invert a large bowl over it and let the dough relax for 10 to 15 minutes.

There's a distinct difference between this type of shrimp dumpling dough and regular flour dough. While regular flour dough becomes soft after relaxation, shrimp dumpling dough becomes more elastic after relaxation.

With the time spent relaxing the shrimp dumpling dough, it was time to make the filling for the shrimp dumplings. My husband is a man who spares no expense when it comes to food, so my shrimp dumplings are fully stuffed.

Shrimp dumpling filling method:

Raw materials: fresh shrimp, a little carrot, a little bamboo shoots, ginger, white pepper, sesame oil, salt.

Practice steps:

1, fresh shrimp washed and dried, cut into 1 cm shrimp segments with a knife, wrapped in plastic wrap, and then gently beat with a meat mallet without the teeth of the plane, so that the shrimp meat flattened and slightly unfolded, placed in a stuffing bowl to be used.

2, carrots cut into 3 mm square dices, placed in boiling water inside the scalded and then filtered dry water; bamboo shoots blanched and minced, ginger minced.

3, the hammered shrimp meat, carrots, bamboo shoots and ginger together, plus white pepper, sesame oil and salt, using chopsticks in the same direction until the shrimp meat viscous gelatin, the filling is ready.

Since both the dough and the filling for the shrimp dumpling skins are finished, the next step is to roll the shrimp dumpling skins into the shape of dumpling skins, and then wrap the shrimp dumpling fillings into a steamer to steam them, which is basically the same as making steamed dumplings normally.

However, it is necessary to boil the steamer first, and then put in the wrapped shrimp dumplings, which is a must. Steaming time should be controlled at 5 to 6 minutes, too long will affect the texture of the shrimp dumpling filling. So, if there are ingredients in the filling that are not easy to cook, make sure to get them cooked in advance, and the best crystal shrimp dumplings will be ready.