Preparing materials for making shrimp dumplings
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The skin of shrimp dumplings is crystal clear and paper-thin, which can't be achieved by using ordinary flour, and the skin of shrimp dumplings is mainly made of clarified flour and starch, which are mixed according to a certain ratio and kneaded into the skin.
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Shrimp dumplings are mainly filled with shrimp, in the selection of fresh shrimp, fresh shrimp is the most suitable varieties of shrimp dumplings at home, not only fresh, but also the meat of the shrimp itself with enough elasticity, and a little bit of sweetness.
Buying fresh kiwi shrimp and peeling them yourself is the best ingredient for making shrimp dumplings.
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In addition to fresh shrimp, you'll need asparagus, pork fat, sesame oil, salt, white pepper, sugar, chicken broth and cornstarch to make the filling.
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In addition to the necessary steamer for making shrimp dumplings, a smooth and clean marble or stainless steel countertop and a stainless steel, thin-bladed kitchen knife are needed for making the crust.
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Make the fresh shrimp filling
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Take 500g of fresh kiwi shrimp, first break off the head, and then peel the shrimp shells by hand.
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Use a knife to cut open the back of the shrimp, and then pick out the middle of the shrimp line to remove.
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Rinse the shrimp under running water and drain well.
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Add 80g of lye and enough cold water to submerge the shrimp, mix well and marinate for about 30 minutes.
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Pour off the lye from the marinade and rinse the shrimp under running water, usually for about half an hour in cold water, followed by rinsing under cold water 4-5 times until the lye has been washed away, and then drain the shrimp again.
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Prepare a clean absorbent white towel, or with a few layers of kitchen paper stacked with the shrimp on top, and then wringing the towel with both hands to squeeze the shrimp, the water in the shrimp thoroughly squeezed out.
This time the shrimp will certainly be deformed, but does not affect the production of shrimp dumplings, do not worry.
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Take 100g of pork fat and cut it into as fine a dice as possible with a knife.
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Next, prepare 50g of bamboo shoots, rinse them well under running water, then peel off the outer skin, and similarly cut them into as fine a dice as possible.
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Squeeze the dried shrimp into a large bowl, then add the small dices of pork fat and bamboo shoots, and season with 5g of salt, 5g of chicken seasoning, 15g of sugar, 5ml of sesame sesame oil, 3g of corn starch, and 2g of white pepper.
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Mix the stuffed shrimp together well, and marinate for 20 minutes. Then grab and wrestle with your hands several times until the shrimp mixture starts to become sticky and firm.
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Shrimp Dumpling Skin
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Take 150g of clarified flour and 50g of cornstarch and mix them well in a bowl, then use 150ml of boiling water to pour into the mixed flour in several batches, stirring and kneading constantly.
The temperature of the water is high during mixing, so you can find a deeper container in advance and use a rolling pin to mix it, and then use your hands to mix the dough afterwards.
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Wrap the mixed dough in plastic wrap and make it as you go, don't make all the dough into small dosages at once, and keep the dough itself at a higher temperature.?
Otherwise, once cooled, the dough will rise and you won't be able to make shrimp dumpling skins.
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While it is still hot, take a small amount of the dough and roll it into long strips, then form them into small, uniformly sized desserts (this step is similar to making dumpling skins), about 10g in size for each dessert.
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Coat a smooth, clean marble or stainless steel countertop with a thin layer of oil.
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Next, press the small dose onto the countertop.
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Coat the prepared stainless steel chopper with a thin layer of oil as well.
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Grip the knife handle with one hand and press the knife against the small dose.
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Rotate the knife with firm downward pressure so that the knife rotates about 1 turn, pressing and swirling the small dosage underneath to form a thin sheet of shrimp dumpling skin.?
(Another way to do this is to use the knife to smooth the small dosage into a long strip toward you, then start at the top end of the long strip and rotate the dosage about 180 degrees by pressing down on the side of the knife to make a semicircle, and then rotate the small dosage about 180 degrees by pressing down on the side of the knife from the bottom end of the semicircle to make a finished sheet of dough.) ?
Finally, carefully scoop up the finished shrimp dumpling skin with a kitchen knife.
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Wrapping the Filling
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Lap your left thumb and index finger into a circle, then place the shrimp dumpling skin on the circle.
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Take a small amount of the prepared shrimp filling and place it in the center of the shrimp dumpling skin.
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Pull up the shrimp dumpling skin with your left hand, and pinch one side of the dumpling skin with your right thumb and index finger.
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Feed the lower end of your right index finger to the bottom of your left index finger and gently pinch out the folds in turn.
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Steaming
Stack the thin carrot slices on the cage drawer to prevent them from sticking to the drawer, and then arrange the wrapped shrimp dumplings neatly on top of them, leaving enough space between each one to prevent them from sticking when steaming.
Place the drawer in a steamer and steam over high heat for about 5-8 minutes.
Steamed shrimp dumplings should be eaten while hot, and when cooled, the shrimp dumplings themselves will lose their soft outer skin, shrimp filling sweet and chewy texture.