Preparation method: raw materials: 500 grams of starch powder, 400 grams of raw shrimp meat, 100 grams of cooked shrimp meat, and 125 grams of fat meat.

90 grams of lard and 125 grams of shredded bamboo shoots.

Seasoning: 23g salt, 15g sugar, 5g sesame oil, 10g MSG, a little pepper.

About Chengfen Chengfen: Also known as Chengfen, it is made from wheat flour.

First wash the wheat flour to remove the gluten (this is the protein component in the wheat flour), then precipitate the washed gluten slurry, drain the water, dry the precipitated flour and grind it finely to make clear noodles.

(Suitable for making shrimp dumpling wrappers, crystal dumpling wrappers, pink fruit, etc.) The powder is smooth and white in color.

It will be crispy if fried.

Features: It becomes translucent after heating, soft and smooth.

Because most of the current processing methods of clear noodles are drying, the shrimp dumpling wrappers made with this clear noodles are not tough enough. Therefore, most restaurants now use clear noodles with raw starch to make shrimp dumpling wrappers.

The specific ratio is: clear noodles: starch 3:1.

Process 1. Put the starch powder in a basin, add 10 grams of salt, mix well, pour in boiling water, stir with a wooden stick while washing, stir well, cover, and simmer for about 5 minutes, take it out and rub it evenly on the chopping board, then add

1/6 cooked lard, knead until smooth and delicate.

Then, roll the strips, add the ingredients, and press them into a round shape with a thin knife.

2. Chop the raw shrimps into puree, soak the shredded bamboo shoots until soft, blanch, rinse, chop into pieces, and put them into separate containers.

Add the remaining salt to the container of raw shrimp paste, beat it with chopsticks until it becomes gelatinous, add the remaining lard and pepper mixed with cooked shrimp dices, fat dices and bamboo shoots, then add sugar, monosodium glutamate, sesame oil, etc.

Stir together evenly and place in the refrigerator to cool down to prepare the shrimp dumpling filling.

3. Take the prepared shrimp dumpling skin with your left hand, wrap it with fillings, push and shape it into a curved comb-like dumpling shape, put it on the basket, steam it in boiling water for 8-10 minutes until it is mature (do not steam for too long), and you can

Put it on the plate and eat it.

Precautions The difficulty of making shrimp dumplings lies in how to prevent the skin from breaking. Based on previous failures and this experience, I summarized the following: 1. The water for mixing the noodles should be hot, boiling water should be used to scald the noodles. The pouring speed should be slow, and the water should be poured everywhere.

2. Roll out and wrap immediately, otherwise the skin will easily crack when dry. Cover all the skin that is not used temporarily. 3. Steam immediately after wrapping, usually 4-8 pieces will be steamed in one pot. Steam in one pot.

When the time is up, wrap the next pot of shrimp dumplings. In this way, the shrimp dumplings will be left for the shortest time. 4. When taking them out of the pot, pick them up gently with your hands, and be careful with chopsticks, as they can easily break the skin. (Put the shrimp dumplings in the steamer before steaming.

Applying a layer of oil can greatly reduce the breakage rate.) The food features are white and crystal clear in color, the dumplings are beautiful in shape, the skin is soft and the filling is delicious.

The production of shrimp dumplings is very particular. Make shrimp dumpling wrappers from clear flour and cornstarch; wash the fresh shrimps, remove the shells, absorb the water, crush them and mix them into meat glue. Cut the fat into fine pieces and blanch them in boiling water until just cooked.

Then soak it in water to make the fat meat cool but not oily; add egg whites, thin bamboo shoots, seasoning powder, sesame oil, pepper and other ingredients, freeze it and make shrimp dumplings and steam them.

The shrimp dumpling slices are thin and translucent, with fresh dumpling fillings vaguely visible inside the skin, resembling a comb of bananas.

Due to its beautiful appearance, smooth and delicious taste, it is highly praised by diners at home and abroad.

New varieties such as chicken and shrimp dumplings and crab roe and shrimp dumplings introduced in the past ten years are more popular among diners.

There are many ways.

I’ll give you two options: 1. After the dumplings are made, cook them in a pot, then roll oil on the outside of the dumplings, put them in a plastic bag and store them in the refrigerator.

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