Shrimp dumplings, a traditional Chinese name in Guangdong Province, belong to Cantonese cuisine and are a special snack that Cantonese people are very familiar with. I believe that people who like to eat morning tea must also have a special liking for shrimp dumplings. Then, let's learn about the origin and practice of this well-received snack.

The origin of shrimp dumplings:

According to legend, shrimp dumplings were founded in a restaurant on the outskirts of Guangzhou. It is said that this restaurant was located by the river at that time and often used fresh fish and shrimp in the river as dishes for bait customers. In the past, restaurants were not as standardized as they are now. They are generally family workshops, but they also have different characteristics, and many famous dishes are often born. So is this restaurant. Although the owner's cooking is rough, there are many diners because of the fresh materials.

One day, a diner was eating jiaozi in a restaurant. After dinner, he felt delicious, but it was always a fly in the ointment. So he said to Xiao Er: If the skin is made of cooked starch, the dumpling skin will be soft, tough and transparent, and the shrimp stuffing will be light, with good color, flavor and taste. Restaurant owners don't believe: how can diners who can see the meat stuffing in jiaozi be left out in the cold and sneer? The owner of the restaurant immediately repented and hurriedly debugged it in person according to law, and sure enough, the guests were like a cloud. Nearby restaurants followed suit, and shrimp dumplings were born.

In 1930s, shrimp dumplings were popular in Guangzhou. Using fresh shrimp as stuffing is an important feature of Guangdong shrimp dumplings, so major tea houses often send people to the river to buy fresh seafood. The prosperity of catering industry has greatly promoted the development of fishery. Later, shrimp dumplings were introduced by major restaurants and teahouses in Guangzhou, and became exquisite snacks under the gradual processing and reorganization of famous teachers, which were widely circulated and enduring.

The practice of shrimp dumplings:

Materials:

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.

How to make dough:

1. Fully stir 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.

2. 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 method:

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.

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

How to wrap shrimp dumplings:

1. Wrap the stuffing into the rolled dough, add shrimp or shrimp pieces, and knead into jiaozi.

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