brief introduction

Shrimp dumpling is a traditional name of Han nationality in Guangdong province, belonging to Cantonese cuisine. This is a special snack that Cantonese people are very familiar with. It is one of the necessary pastry dishes in the morning and evening tea markets in Lingnan area. The skin of shrimp dumplings is soft and white, crystal clear, soft and tough, and the stuffing in jiaozi is faintly visible. The stuffing is delicious, the shape is exquisite and delicate, and the taste is fresh and mellow, which is called three musts by colleagues from other provinces.

food

200g of dried noodles, 50g of raw flour, 200g of flour, 50g of pork stuffing, 200g of fresh shrimp, 50g of dried bamboo shoots, egg white 1 serving, 2 teaspoons of oil (10ml), sesame oil12 teaspoons (3ml) and pepper/kloc.

Detailed steps

Bread practice:

1 Fully mix the cooked flour, raw flour and flour, slowly pour in boiling water, stir with chopsticks, then add a little oil and continue to stir evenly, and knead into smooth dough.

Cover the dough with plastic wrap for 20 minutes, then knead the dough into strips, divide it into small portions, and roll it into round pieces, and the dough is ready.

Filling practice:

1 Wash the fresh shrimp, remove the head and shell, remove the shrimp line, keep a few whole ones, and finely chop the rest into shrimp paste with the back of a knife. Shred dried bamboo shoots and rinse with water. Put the shrimp paste and minced meat into the pot, add dried bamboo shoots, egg white, salt, sugar, sesame oil and pepper, and keep stirring in one direction until the minced meat becomes thick.

Add salt and pepper to the whole shrimp (or cut it into small pieces) and marinate it in a small bowl.

Shrimp dumpling wrapping method:

1 Wrap the stuffing in the rolled dough, add a shrimp or shrimp section, and knead it into jiaozi.

2 Put a proper amount of water in the steamer to boil, put the jiaozi in order, and steam on low heat for about 10 minutes until cooked.