The recipe for Cantonese crystal shrimp dumpling skin is as follows: Recipe 1: Shrimp, fresh shrimp, fat meat, a little bamboo shoots, starch powder, cornstarch, salt, boiling water, sugar, MSG, pepper, sesame oil.
1. Peel the fresh shrimps, use paper towels to absorb the water, and chop into shrimp paste.
2. Cut the fat into small cubes, boil it in boiling water, then rinse it with cold water, and then drain the water.
3. Cut the bamboo shoots into shreds and put them through boiling water and set aside.
4. Stir the shrimp and salt together until the shrimp is sticky, then add MSG and sugar and stir evenly.
5. Add the fat, shrimp, shredded bamboo shoots, cornstarch, pepper, and sesame oil to the shrimp and stir to form a paste.
Skin: Chengfen: 350g, Cornstarch: 150g, Salt: 4g, Boiling water: 520g.
6. Mix the flour, cornstarch, and salt, pour in the boiling water while mixing, then pour it onto the table and knead it evenly with your hands to form a crust dough.
7. Take 10 grams each and cover the rest with a hot towel. The powder will not dry easily.
8. Use a rolling stick and the back of a knife to make a round skin and wrap it with trapping material.
9. Shape it into a dumpling shape from right to left.
10. Place the lotus leaves on the bottom, put the dumplings on top, steam over high heat for 4 minutes. Recipe 2: Peel the fresh shrimps first, drain the water with paper towels, then chop into shrimp paste, then cut the fat into small dices, and boil it with boiling water.
After washing it, rinse it with cold water and drain the water.
Cut the bamboo shoots into shreds and run them through boiling water for later use.
Then stir the shrimp and salt together, wait until the shrimp becomes sticky, then add MSG and sugar and stir evenly.
Put the above ingredients together, add cornstarch, black pepper and sesame oil, and stir.
Mix cornstarch, orange powder, and salt, stir it while pouring boiling water into it, and knead it with your hands to make a crust.
Finally, put the stuffing into the dough, make it into a dumpling shape, put lotus leaves on the bottom and steam for about 5 minutes.