Shrimp dumplings are one of the Cantonese snacks, of which the shrimp dumplings Huang's snack is the most famous, but many people are curious about the steps to make shrimp dumplings Huang. So, how to wrap the folds of shrimp dumpling king? What is the difference between shrimp dumpling king and shrimp dumpling?

How to wrap the folds of shrimp dumplings Huang shrimp dumplings Huang shrimp dumplings and shrimp dumplings

No difference, just called different! Shrimp dumplings are a traditional Cantonese Han Chinese specialty, made with a layer of clarified dough wrapped around one or two shrimp as the main filling, and the size of the portion is limited to one bite. Traditional shrimp dumplings are half-moon shaped, spider belly *** twelve folds, filled with shrimp, meat, bamboo shoots, now popular is the only shrimp shrimp dumplings. Quality and delicious shrimp dumplings must be thin and soft skin, if the dumpling skin is translucent is better; shrimp should be crisp and popping teeth, dumplings have a small amount of juice, the whole dumplings to be hot enough is the best.

The shrimp is much larger and more flavorful.

How to Make Shrimp Dumplings

Main Ingredients: 200g of noodles, 70g of cornstarch, 20g of lard, 300g of shrimp, 150g of asparagus, 100g of pork

Side Ingredients: 1 tablespoon of oil, 2 tablespoons of salt, 1 tablespoon of white pepper

Steps:

1. Asparagus

3. Dice the asparagus, 2/3 of the shrimp, peeled pate chopped into a puree, with a small spoon of salt, white pepper, a little vegetable oil, mix well. Leave a few whole shrimp.

4. Clarified noodles and corn starch mixed well.

5. Slowly pour in the freshly boiled water while stirring with chopsticks into a snowflake shape to scald the noodles, making sure to get every bit of the noodles scalded by the boiling water, but not too much water. Then don't rush the noodles yet, cover with a cutting board or lid and let it cool.

6. When the noodles are cool enough to handle, add a little lard and a pinch of salt (I don't know if vegetable oil will work, but if you're going to try it, put in colorless, tasteless vegetable oil.) The lard will ensure that the clarified noodles have a lubricated feel and won't get on the cutting board when you roll them out later. And into a snow-white dough.

7. Divide the dough into two parts and cover the remaining half with a moist cloth or plastic wrap, otherwise the noodles will dry out easily. Roll it into a long strip and cut out the dosage.

8. Usually when we roll out the dough for dumplings, we will spread a layer of flour on the cutting board, but for shrimp dumplings, you can't spread the flour! I didn't know that when I rolled out the first one, I sprinkled a layer of clarified flour on it, and then it was a tragedy....... The skin dried out quickly, cracked, and was unusable. The dough made of clarified flour is really difficult to roll out, and the extensibility is not good, so do not try to use your hands to hold it up after rolling it out, as it will be easy to break.

9. Put a layer of meat filling, if the crust is relatively large, you can also put a whole complete shrimp (I am the crust rolled out small only put chopped filling, large put a whole shrimp, put a whole shrimp will be difficult to wrap some).

10. Shrimp dumplings are marked by a bulging stomach, so you can not use the northern dumplings - dumpling skin closed and then pinch the folds - the traditional approach to package. Instead, you need to fold 1/3 to 1/2 of the skin like a bun, and then close the other half. (I forgot to take a picture of the dumpling with a whole shrimp in it again. ......)

11. Look, the belly is bulging

12. Fill a large steamer pot with water and bring it to a boil, put in a bamboo steamer basket, spread a wet steamer cloth and put in the wrapped shrimp dumplings

13. Steam on high heat for five minutes, not more than eight minutes at most, steamed for a long time the skin will burst.

14. Steamed shrimp dumplings do not rush out - just steamed shrimp dumplings are not shaped, will be stained on the cloth, and easy to break. When it cools down a bit, you can take it out.

15. Cut one open and see, full of meat filling is not very attractive ah

Tips

1. clarified flour is a kind of gluten-free flour, mainly used to make shrimp dumplings, intestinal noodles and so on. However, it is less stretchy and especially dry and not good for wrapping, so add some cornstarch.

2. the crust has been oiled and will not stick to the cutting board, so never sprinkle flour when rolling. If you do, the crust will be too dry and will crack, making it impossible to wrap.

3. Don't steam it for too long, it will crack.

4. Roll out one sheet of dough to wrap one shrimp dumpling, and cover the rest with a damp cloth.