Dumpling skin practice:

and flour with clarified flour, cornstarch 2:1, plus a little bit of salt ~~

boiling water hot noodles, make a ball of cold a little bit after adding a little bit of lard and flour

rolled into a round skin

and crystal package of the material of the skin of the same way

How to do the skin of the shrimp dumplings to do toughness

Method of making

Ingredients

500 grams of raw shrimp meat 400 grams of cooked shrimp meat 100 grams

Preparation method

Ingredients

500 grams of clarification powder, 400 grams of raw shrimp, 100 grams of cooked shrimp, 125 grams of fat meat. 90 grams of lard, shredded bamboo shoots. 90g of lard, 125g of shredded bamboo shoots. Seasonings: 23 grams of salt, 15 grams of sugar, 5 grams of sesame oil, 10 grams of monosodium glutamate, a little pepper.

About clarified flour

Clarified flour: also known as clarified noodles, is processed from wheat flour. Wheat flour is first washed out of gluten (which is the protein component of wheat flour), then the gluten washed slurry water precipitation, filtering water, the precipitation of the powder after drying in the sun and then finely ground, is the clarified noodles. (Suitable for making shrimp dumpling skin, crystal dumpling skin, and vermicelli.) The flour is smooth and white in color. It is crispy when deep-fried. Characteristics: translucent after heating, soft and smooth. Since the current processing method of clarified noodles is mostly drying, the toughness of shrimp dumpling skins made with this clarified noodle is not enough, therefore, nowadays, restaurants and tea houses use clarified noodle with raw starch to make shrimp dumpling skins. The specific ratio is, the clarified flour : starch 3 : 1.

Process

1, the clarified flour in the basin, add 10 grams of salt, mix well, rushed into the boiling water, while rushing the side of the wooden stick stir, stirring well covered, stewed for 5 minutes or so, take out of the case on the board to knead and rub uniformly, and then add 1/6 cooked lard, kneading until smooth, delicate. Then, roll the strip, under the dose, with a thin slice of knife pat pressed into a round. 2, the raw shrimp chopped into puree, bamboo shoots softened, blanched, rinsed, chopped, respectively, into containers. In the container containing raw shrimp puree add the remaining salt, stir with chopsticks into a gelatinous, add the remaining lard, pepper and mixed with cooked shrimp, fat diced and bamboo shoots, and then into the sugar, monosodium glutamate, sesame oil, and so on, together with mixing well, into the refrigerator to cool into shrimp dumpling filling. 3, the left hand to take a good shrimp dumpling skin, wrapped into the filling, push and pinch into a curved comb-shaped dumpling shape, on the cage drawer, with high-fire boiling water steaming for 8-10 minutes that is ripe (do not steam for too long), can be removed from the cage drawer plate to eat.

Note

The difficulty of shrimp dumplings is how to prevent the skin from breaking. Based on my previous failures and my experience this time, I summarize as follows: 1. The water used to make the dumplings should be hot. Pour the water slowly, so that every part of the dough is hot. 2. Roll out the dough immediately, otherwise the skin will be easily cracked when it dries out. Cover up all the skins that are not in use for the time being. 3. Steam the buns as soon as they are wrapped, usually 4-8 pcs in a pot. Steam the last pot of time, the next pot of wrapped. This way, the shrimp dumplings have the least amount of time to sit. 4. When removing the dumplings from the steamer, gently pick them up with your hands and be careful with chopsticks, as they can easily break the skin. (A layer of oil on the steamer before steaming can greatly reduce the rate of breakage)

Characteristics

The color of the dumplings is white and crystalline, the dumplings are beautiful in shape, the skin is soft and pliable, and the fillings are fresh and tasty.

Shrimp dumplings in the production of more sophisticated, will be clarified flour, flour made of shrimp dumplings skin; fresh shrimp washed and shelled to absorb the water crushed and stirred into the gelatin, fat cut

into fine particles, with boiling water until just cooked, and then soaked in water, so that the fat is both cool and does not lead to the emergence of oil; add egg white, fine bamboo shoots, powder, sesame oil, pepper and other ingredients, after freezing the shrimp dumplings made of steaming. The shrimp dumplings are thin and translucent, and the filling can be seen inside the skin, resembling a combed banana. Because of its beautiful appearance, fresh and smooth flavor, delicious, and highly praised by diners at home and abroad. In recent years, the introduction of new varieties of chicken shrimp dumplings, crab shrimp dumplings, etc. are even more favored by diners.

There are many ways. Give you two kinds of it:

1, dumplings made out of the pot to cook, and then rolled in oil on the outside of the dumplings, put into a plastic bag can be placed in the refrigerator.

2, after the dumplings are wrapped, roll them in a pile of dry flour, then put them in a plastic bag and put them in the refrigerator.

Do crystal shrimp dumplings skin to how to not crack

1, punch the powder when the water must be hot enough (just boiled water) to be poured at once into the action to be fast, while pouring the side of the chopsticks and stirring immediately with the lid to simmer.

2, the package should be rolled while wrapping, the rest of the powder with a damp cloth cover. Can not be like dumplings when all the skin rolled out and then wrapped, and can not be too long (because to take pictures of the time dragged long, the back of a few on the skin is not as dry as the front of the good package, the skin is easy to break), the skin is blown by the wind hard, easy to rupture the filling when wrapped.

3, after wrapping the crystal dumplings should be placed on a plate of foam oil (I also padded carrot slices so double insurance).

4, steam must be high heat.

How do you make the skin on the outside of the crystal shrimp dumplings?

Ingredients:

- 150 grams of clarified noodles

- 100 grams of cornstarch

- fresh shrimp

- pork forelegs

- carrots

- boiling water

- salt, chicken essence, sugar, sesame oil

Main Ingredients: clarified noodles, cornstarch, fresh shrimp, pork

Seasoning: Salt, chicken essence, sugar, sesame oil

Tools: Steamer

Type: Staple food

Flavor/Cuisine: Cantonese

Preparation time: 20 mins

Cooking time: 8 mins

Shrimp Dumpling Stuffing Directions:

1. Remove the heads and shells of fresh shrimps and cut out the intestines, then wash and control the water before cutting them into segments.

2, pork cut into small dices;

3, shrimp and pork mix, add salt, sugar, chicken broth and sesame oil to extend a direction into the filling;

shrimp dumplings crust practice:

1, clarified wheat flour, cornstarch and a little salt mix, while pouring into the boiling water while stirring with chopsticks, wait until the temperature drops to the level of can be operated with the hands, kneaded into a smooth dough;

2, the dough rolled into long strips;

2, the dough is not a good choice for the purpose of the food, but it is a good idea.

5, cold water on the pot, with low to medium heat, steam 8 minutes after the gas can be. Tips:

1, shrimp should be cut into segments, not chopped too much, in order to get a good taste, when the filling of each dumpling shrimp, fat meat, lean meat should be evenly matched.

2, do not use a thin surface when rolling out the dough, the rolled out sheet should be covered with a damp towel to prevent the dough from losing water and drying out.

3, crystal shrimp dumplings skin is easy to break, wrapping time should be light, not too hard to press.

4, the clarified noodles that wheat starch, in the supermarket dry powder category on the shelf can be bought.

How to make crystal dumpling skin for crystal shrimp dumplings?

Main ingredients: noodles

Accessories: cornstarch, cabbage, fresh shrimp

Seasonings: salt, sugar, pepper, ginger, chicken essence, sesame oil, lard

Method:

1, mix the noodles with cornstarch in a basin and mix well with boiling water, pouring the side to be stirred well, and the other will be powder, lard kneaded on the board, and then the scalded dough put on the board and good flour lard surface kneaded evenly, and wrapped in plastic wrap to be used;

2, will be washed in boiling water blanch blanched out over the cool cut into pieces, fresh shrimp to yarn washed, part of the minced velvet, part of the blanched with boiling water and cut into particles, take a vessel into the small Chinese cabbage into the salt, chicken broth, minced ginger, lard, sesame oil and mix well to make the filling;

3, will be divided into dough small dose rolled into a thin skin, wrapped into the filling pinched dumpling-like into the steamer for 6 minutes.

Note: WheatStarch is also known as clarified flour, clarified flour, ting flour, wheat starch. Is a kind of gluten-free flour, composition for wheat. Can be used to make a variety of snacks such as shrimp dumplings, vermicelli, intestinal flour. It is processed flour that is rinsed with water to separate the gluten from the other substances in the flour, and the gluten becomes the gluten, and the rest is the clarified flour. The gluten is removed, and the noodles are not as tough as they could be, so it's a good idea to have it.

Raw flour is made from starch-rich beans, wheat, corn, potatoes, lotus root, rhododendron, etc., crushed into powder. Through processing (such as washing), take away the gluten, leaving the slurry, dried finished product. In addition to the great industrial use, in cooking can be used for sizing, thickening, the production of wonton skins used to make the pasta, and so on.

What is the ratio of clarified flour to water to make the skin of crystal shrimp dumplings?

2 pounds of cornstarch, 1 pound of cornstarch, mix, powder and water ratio of 1:1, mix well, then add the right amount of cold water, and then guess until it is suitable.

How to make crystal shrimp dumplings skin more authentic

Dumpling skin practice:

and flour with clarified flour, cornstarch 2:1, plus a little bit of salt ~ ~ ~

boiling water scalding noodles, make a ball of cold a little bit of lard and the noodles

rolled into a round skin

and the same way to do the material skin of the crystal bag

do Crystal Shrimp Dumpling Skin With High Gluten Flour Or Low Gluten Flour

With the clarified flour is corn starch

Because the current clarified flour processing method is mostly drying, the shrimp dumpling skin made of this clarified flour is not tough enough, therefore, nowadays, restaurants and tea houses often use clarified flour with raw starch to make shrimp dumpling skin.

Put the clarified flour in the pot, add 10 grams of salt and mix well, punch into the boiling water, while punching and stirring with a wooden stick, stirring well covered, simmering for about 5 minutes, take it out and put it on the board and rub it evenly, then add 1/6 cooked lard and knead it until it's smooth and delicate. Then, roll the strips, under the dose, with a thin slice of knife pat pressed into a round.

Clarifying flour:

Clarifying flour, also known as clarified noodles, is made from wheat flour. Wheat flour is first washed out of gluten (the protein component of wheat flour), then the gluten washed pulp water precipitation, filtered out the water, the precipitation of the powder dried in the sun and then finely ground, is the clarified noodles. (Suitable for making shrimp dumpling skin, crystal dumpling skin, and vermicelli.) The flour is smooth and white in color. It will be crispy when fried.

Characteristics: translucent body after heating, soft and smooth with refreshing.

Hope to adopt Oh

What is the skin of shrimp dumplings? It's not flour, is it? What kind of flour is it?

The skin of shrimp dumplings is made of flour and cornstarch

Main ingredients: 350 grams of shrimp, 100 grams of flour, 30 grams of cornstarch, carrots, water chestnuts, 2 Seasoning: 3 grams of salt, 150 grams of water, 5 grams of vegetable oil, ginger, 2 grams of sugar

Shrimp dumplings:

The way to make the king of shrimp dumplings:

Step 1: The flour and cornstarch are divided into two parts and slowly put the hot boiling water poured into the flour. Pour the hot water into the cornstarch, stirring with chopsticks to form a snowflake shape, then add the cornstarch and mix. When the temperature of the dough is slightly lowered, knead the dough with your hands until smooth, then add 1 teaspoon of lard and continue to knead until well blended. Cover with plastic wrap and let rise for 15 minutes.

Step 2: Roll the dough into a long strip, cut into 20g pieces, and roll out the dough into a cake shape that is slightly thicker in the center and thinner around the edges;

Step 3: Wrap the dough with the filling, and shape to close the mouth.

Step 4: Put a piece of steamer paper on the steamer, arrange the good shrimp dumplings, boil water in the pot, arrange the steamer, cover the pot with a lid, and steam over high heat for 6 minutes.

The filling:

Step 1: Shrimp wash, pick off the shrimp threads, remove the shell;

Step 2: shrimp and fat minced, put the right amount of salt, sugar, 1/2 teaspoon of ginger, clockwise mixing gelatin;

Step 3 pick up the filling with your hands, to the pot to wrestle at least 50 times (this is the only way to wrestle the filling of the tight, or else the filling is very loose) (This step is also important if the shrimp dumplings are good or not).

Cooking TIPS:

1, the clarified noodles are very easy to dry, so make sure to cover the dough with plastic wrap when making.

2, rolled out the dumpling skin should be wrapped immediately, put a long time, when the package is easy to crack, it is best to roll a package of a.

3, the dumpling skin should be wrapped immediately.

3, the production of stuffing when you want to stir more, and then to wrestle tightly, so that the shrimp stuffing to eat a good taste.

4, steam the Hou to use high heat, with slow fire will produce too much viscous taste is not good, steaming time can not be too long, too long will be skin will be rotten.

5, when steaming dumplings, can be coated with a layer of oil on the plate so that it will not stick off the skin. Otherwise, if you use greaseproof paper as a base, the dumplings will stick off the skin even when they are cold.

How to make the skin of crystal shrimp dumplings

The main ingredient of shrimp dumpling skin is clarified flour, which is gluten-free flour (wheat starch). There are two key steps in making shrimp dumpling skins: the amount of flour and the temperature of the water used to make the flour.

0. Preparation materials are generally 100 grams of clarified noodles with 20-30 grams of flour (I heard that there are also used to 50g, raw flour gluten, but dry fast, dry will crack, here to adjust their own), is the starch. (The amount here can be made more than a few times according to the ingredients bought into the mix; cornstarch and taiwanese flour has a small difference, but not much.)

1. 100 grams of clarified flour mixed with 10 grams of cornstarch (the remaining 20 grams or 10 grams to spare).

2. Mix the noodles, this is the key to success or failure. You must use boiling water! Boiling water! Boiling water! (Important thing to say three times!) Do not say will be hot ah! With a spoon chopsticks pig's trotters can also be ah, never use your hands ah ...... side of the addition of water while mixing, water should not be more, to the dough no dry powder on it (here the dough looks more ugly, never because it is not white, uniform dough on the crazy addition of water ......). Be sure to do it all at once, hydration must fail.

3. Take something to cover the kneading container for 5 minutes and take it out. On the board wipe a layer of raw flour to start kneading, adding the remaining starch in a few batches.

You can rub a layer of cornstarch on your hands if you are afraid to get your hands dirty.

4. Add a small spoonful! A small spoonful! A small spoon! The oil will be fine. (animal oil and vegetable oil can be) Knead until smooth and non-stick hands, throw aside and let it rest for 30 minutes.

So far the production of the dough is complete, more than a few times to make the recipe is good, not difficult.

If you want to roll out the skin, pay attention to the center is slightly thicker, around the thin (according to the way of folding flowers and the number of folds to adjust). When steaming, you can use steamer paper or a thin layer of oil on the steamer drawer.