Proportion of crystal shrimp dumplings: to make crystal shrimp dumplings, the ratio of flour to water is 5: 4. Mix 1 50g flour, 50g corn starch and1g salt, pour into120ml boiling water, stir while adding, and cover for 5min. Take it out and knead it thoroughly, then add lard and knead it into dough for use.
Second, the formula of shrimp skin:
1. Mix flour, corn flour and a little salt, pour boiling water, stir with chopsticks, and knead into smooth dough by hand when the temperature drops to the level that can be operated by hand.
2. Knead the dough into a long strip, make it the same size as the dumpling skin, and roll it into dough.
3. Don't use thin dough when rolling. Cover the rolled dough with a wet towel to prevent the dough from drying and cracking due to dehydration.
4. Chengmian, that is, wheat starch, can be bought on the dry powder shelf in the supermarket.
Third, how to wrap crystal shrimp dumplings?
After the crystal shrimp dumplings are wrapped, take a proper amount of shrimp dumplings and put them into the shrimp dumplings. One hand pushes the skin of shrimp dumplings, and the other hand presses the pushed skin to form wrinkles. Finally, pinch the outer edge of shrimp dumpling skin. Crystal shrimp dumplings are wrapped in crystals. When cooking, put the water in the pot and then put it on the grate. After the water is boiled, add crystal shrimp dumplings and steam for 5 minutes. Delicious crystal shrimp dumplings can be eaten.
4. Can shrimp dumplings be eaten overnight?
Shrimp dumplings had better not be eaten overnight. It is recommended that all seafood should not be eaten overnight. Overnight shrimp will produce protein degradation products, and eating this shrimp dumpling may damage the liver and kidney function. So whether it's shrimp dumplings or shrimps, it's best to eat fresh ones.
5. Shrimp dumpling skin is prone to various problems, such as too thick, too little moisture, wrong proportion, insufficient dough, no looseness, no moisture, insufficient hot water, too big stuffing bag and too long steaming time. Apart from the main ingredient (wheat starch), is potato starch better or cassava starch better? When making shrimp dumplings, this series of questions and details have been spinning in my mind. When making adjustments, the skin is more than half successful. The stuffing should be fresh shrimp, and it is best to use fresh shrimp to remove meat.
All the above are about the proper proportion of skin, corn starch and water for making crystal shrimp dumplings. I hope it helps you!