Crystal shrimp dumpling skin can be made with water chestnut powder.

Crystal shrimp dumplings are one of the traditional Cantonese tea house snacks. They are as famous as steamed siomai, barbecued pork buns and egg tarts. The main raw materials are fresh shrimps, pork belly, mushrooms, starch powder and starch. The auxiliary ingredients include oil, salt, cooking wine, and ginger.

Introduction

Shrimp dumplings are a traditional snack in Guangdong Province and a traditional snack in teahouses and restaurants in Guangdong Province. Cantonese people drink tea without having a basket of shrimp dumplings. Excellent shrimp dumplings, the skin is as white as snow, as thin as paper, translucent, the filling is vaguely visible, it tastes smooth, fresh and delicious. The traditional shrimp dumplings are half-moon shaped with twelve pleats on the spider belly. The fillings include shrimp, meat and bamboo shoots. The most popular nowadays are single shrimp shrimp dumplings.

Shrimp dumplings first appeared in Chaju, near the Hechong Market on the outskirts of Guangzhou. Those places were rich in fish and shrimp. The masters of Chaju added pork and bamboo shoots to make the meat filling. At that time, the outer shell of shrimp dumplings was made of glutinous rice. The (large) rice noodles have a thicker texture, but because of the delicious taste of fresh shrimps, it quickly became popular. Tea houses in the city introduced shrimp dumplings and improved them, making them a long-lasting famous snack in Guangzhou. ?

The production of shrimp dumplings is more particular. Make shrimp dumpling skins from clear noodles and cornstarch. Wash the fresh shrimps, remove the shells, absorb the water, crush them and stir them into meat glue. Cut the fat into fine pieces and use Boil water until just cooked, then soak in water to make the fat meat cool without being oily; add egg whites, thin bamboo shoots, seasoning powder, sesame oil, pepper and other ingredients and freeze them to make shrimp dumplings and steam them.